Bread-Bakers v105.n005.11

Hello,

I know I am being cheeky, but I am very confused, and I thought you may be 
kind enough to help me. I sent away for the book The Bread Builders, by 
Daniel Wing and Alan Scott. I have started to make the leaven on page 58 
and understand that, but when I have made the leaven, how do I calculate 
how much flour, water etc to use? They write of Bakers percentage, but that 
only confuses me further. I would ask the authors, but there is not an e - 
mail address.

Thank you,
Sincerely,
Valmai