Reinhart C&C Baker's Percentage question
I am planning on mixing up P. Reinhart's SF Sourdough from C&C and have a silly question relating to Baker's Percentages.
I have a spreadsheet set up that I use to convert recipe's to grams and scale it to my needs. In that spreadsheet, I breakout the starter into its flour and water content to figure hydration percentages. I also figure Baker's Percentages. My Baker's Percentages do not match up with Reinhart's because his are based solely on the main flour ingredient in the final dough and he does not account for the flour in the firm starter, whereas I do.
Since the primary purpose of Baker's Percentages are to speed weighing out of ingredients when creating the final dough, I guess it is easier for a baker to follow his percentages. It's just that when I first looked at the recipe, I was immediately struck by the thought that 2.8% Salt sounded like a lot until I realized it was only 1.75% when all flour is taken into account.
Not that it is any big deal or changes anything – just a minor mental thorn for overly anal people like myself – but which approach is correct?