baker's math and leaven percentages
Hi all,
Two questions for all you experts :-)
#1 Regarding baker's percentages....For my Desem-type loaf (not made per Laurel...my own bastardization, mostly from Alan Scott) if my flour weight ( in this case 100% whole wheat) is 375 g and my leaven weight is 225g (100% whole wheat, 100% hydro) and my water weight is 283g and my salt weight is 10g....is my overall hydro 81% (if I calculate in the weights of water and flour in my leaven) or is it 75% (if I do not calculate the weights of water and flour in my leaven)?