will you help me with some bakers math please?
I don't know why this is giving me so much trouble....I finally understand converting to 67% hydration.....but if I want to convert my 100% white bf starter to 63% hydration, I don't seem to be able to figure out how much flour to add.
I need 71 gms of whole wheat starter, but the book says I can use white, but it should be fairly stiff at about 63%.
ex: if I were using 100gms of starter, it's 50 gms each of flour and water. (at 63%, that would be 63 gms of flour and 37 gms of water) Please help from there.....my mind is confusing itself. Esp if I only need 71 or 75gms to make it easier.
*****Do I use 37 gms of my 100% starter (because that is equal to the water) and add 27 gms of flour to it to equal the 63? Then how do I maintain it?