I think I’m getting the hang (and the math) of baker’s percentages and master formulas. It seems that “master recipe” is a misnomer; it seems every chef has their own!\n\nBasic bread is easy, just four ingredients, 100% flour, hydration expressed as a percent of the flour, yada yada. I start getting frustrated with “auxiliary” ingredients. “If you’re adding eggs or butter to your recipe, make sure to allow for that in the hydration!” is what every article says, but these articles [I]never [/I]say just how much to compensate. Do I subtract the weight of the eggs from the total hydration? And butter our oil? Do I again subtract the weight of the butter or oil from the total hydration? Or is there some sub formula like “for every egg subtract 20 grams from the total hydration,” or “reduce hydration by 10g per 50 grams of fat.” I really need some mentoring here!\n\nThanks for your help!