Another calculation example what I want to do right now:

I have 640 g starter 100 % hydration in the fridge and want:

- to use it all
- make a 55 % hydration pre-dough (for pan cake batter)
- with 18 % of starter flour.

How much flour and water do I need to add to the starter?

I'd use the web GUI and plug in the values, but here is the command
string for that calculation:

http://samartha.net/cgi-bin/SDcalc04.pl?InputWeight=640&DoughHydr=55&StarterPe rc=18&StarterHydr=100&SaltPerc=0&InputType=Starter %20weight&SPercType=Starter%20flour%20as%20baker's %20%

So I need 1458 g of flour and 658 g of water and get something like 2756
g of dough.

And that's what I am going to to now. Maybe the 55 is a bit low - we'll
see....

Sam