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Hello!I'm reading Sourdough Panettone and Viennoiserie by Thomas Teffri-Chambelland (English version). On page 122, he writes, "Also shown is the key universal method data for each dough: Su, Hu, and Cu. What is Su?What is Hu?What is Cu?On page 123, How was Su% = 12.25% calculated?How was Hu% = 35.75% calculated?How was Cu = 34.25 calculated?Please advise Thank you Sherry