Hey everyone. This is actually something I've been toying around with for a little bit now, and I still think there are better ways to do it, but it's a start. I've made a baker's percentage calculator for use with Apple's Numbers or Excel (i haven't tested in excel, but can't be all bad).
The recipes that I have in there were put in from Lahey's My Bread. It's not all of them, but most of the first part and the basic pizza dough recipe. One of the things I'd like to better address is the addition of non basic elements, and not have to take up a million extra colums for all of the possible ingredients you would have, but it works really well for right now. Try it out, let me know what you think.
http://dl.dropbox.com/u/2017988/Bread%20Calculators.zip
If the instructions don't come up, all you have to scale is the amount of flour you're using. Note the next colum that has special notes of flour breakdown. The first flour column that I have is based on my experimentation of 50/50 bread/ap flour.
Comments are welcome, changes that improve it are also welcome to be uploaded. My numbers/excel chops are mediocre at best, but this is a nice little tool to have.
Happy baking.
Dave