Style & size
Pick a style to load its baker's-percentage starting point; every number stays fully editable in Expert mode.
Flour
Protein/strength only nudges the hydration hint below; the math works with any flour you pick.
Baker's percentages
Percent of flour weight. Loaded from the style, but change anything you like. Yeast isn't here: it's calculated automatically from rise time and temperature in "When do I start?" below, and shown in Ingredients.
Mixer & batching
When do I start?
Tell me when you want to eat; everything below works backward from that, and the yeast amount adjusts automatically to however long that leaves for fermentation.
Fermentation conditions
What these actually measure right now, not a target, the real reading.