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Message: [QUOTE="Becky, post: 35339, member: 2"] I think the reason that there is no 'master formula' is that it can vary so much. The proportion of ingredients can depend on the type of flour (they're all different, and even the same flour can vary by region) and even the humidity where you are baking. People who are good with baking bread develop a feel for it after a while, but more because of a familiarity with how the texture of the dough should be rather than a formula in their head. Anyway that's just my take on things! [/QUOTE]