"I am making pizza dough. I need 4 pieces of dough at 280g each. My sourdough starter is 150g durum wheat and 150g water. I want the dough to be at an overall hydration of 72.5%. I want an overall ratio of 3:5 for durum and wheat flour. The dough’s salt content should be 2% of the total flour weight. How much water, durum flour, wheat flour, and salt do I need to add to my starter?"

Try feeding this into your favourite LLM.