Hi - would appreciate some help with charting ingredients for formulae, baker's percentages and hydration.
Just a quick question - I have a recipe with 10g diastatic malt and 10g wheat germ. As these are grains are they counted in the flour weight when calculating hydration or not? I have seen diastatic malt listed separately from flour in some calculations but am not sure if this is the general convention?
With thanks in advance for your help Daisy_A