bakedbeans18
Active Member
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!
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!