Hi all-- I'm new to this forum, but it seems like the right place to ask this question. I'm trying to figure out a standard measure of salt to water in my bread dough, if that's even possible. Here's how I usually make my bread right now, starting in the morning:
i have been trying to figure out how to convert nancy silverton breads to a smaller amount of starter.
she calls for 12-21 ounces per recipe and it seems so much! If i am scaling using baker's percentage-how do i figure in the starter?