I've been baking sourdough and pizza dough at home for a few years and for the longest time I managed all my hydration ratios, yeast adjustments and fermentation timing in a messy spreadsheet. Scaling for cold fermentation especially, every time I changed something I'd break a formula.

Eventually got frustrated enough to build my own calculator that handles all of it. Not trying to promote anything, just curious if others went down the same rabbit hole or if there's a better way people are handling this that I'm missing.

What do you use to manage your dough calculations?