Baker's Percentages and Sourdough

[bakedbeans18]

Hi cookingbites.com. Been looking into this, but have gotten multiple answers to the same question.
When calculating baker's percentages for sourdough bread, do you include the flour and water weight of the starter/pre-ferment?

In other words if I wanted a 70% hydration dough, then do I use the water in the starter as apart of the hydration? Or do I leave it out and treat the starter as its own separate ingredient?

Any advice would be appreciated, thanks in advance!

 

[Morning Glory]

I believe that SatNavSaysStraightOn or Burt Blank may be able to answer this.

 

[SatNavSaysStraightOn]

If i recall correctly, yes you do.

 

[Morning Glory]

If i recall correctly, yes you do.

To clarify, do which? Include it as part of hydration?

 

[SatNavSaysStraightOn]

To clarify, do which? Include it as part of hydration?

Yes, you include it

 

[Burt Blank]

Hi cookingbites.com. Been looking into this, but have gotten multiple answers to the same question.
When calculating baker's percentages for sourdough bread, do you include the flour and water weight of the starter/pre-ferment?

In other words if I wanted a 70% hydration dough, then do I use the water in the starter as apart of the hydration? Or do I leave it out and treat the starter as its own separate ingredient?

Any advice would be appreciated, thanks in advance!

I follow this religiously.

View: https://www.youtube.com/watch?v=sTAiDki7AQA&t=170s&ab_channel=JoshuaWeissman

 

[Burt Blank]

View: https://www.youtube.com/watch?v=eod5cUxAHRM&ab_channel=JoshuaWeissman

 

[SatNavSaysStraightOn]

This is one I've followed..
Recipe - Rosemary & Garlic Sourdough Foccia

At the bottom of the recipe, there are links to the sourdough blog I have used successfully in the past.