Baker's percentages calculator

This tool is my gift for the lazy, and for those who flunked math. You can easily enter the size of your sponge and main dough, and baker's percentages are calculated.

http://www.glennbech.com/bakerspercentage/index.html

If anyone wonder; Baker's percentages are basicly the ratio of other ingredients, like water to the amount of flour. It's a great way to compare recipes.

Suggestions for new features are also welcome. Thins I've already thought of is ;

- A Scaling factor. Enter a number (for axample 5.4) and scale the recipe by that amount.

- Warnings and suggestions (When sponge is to small/large), hydration levels over 80% or below 50%, salt leves are too large etc.

Please go and play with it .-)