I’ve been doing our build-to charting in a pretty archaic way: doing the math each day by hand and adjusting the “want” amount by a less than quantitative approach. The problem (as I’m sure you know) is that we throw away dough more than two days old, and mix and proof dough to be rolled the next day. Do you know of an excel template that someone has made to take into account these issues as well as keeping track of an on-going “want” amount for each day of the week?
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