sourdough formula question
do you figure your starter as an ingrediant or as part of the flour and water weight. eg. if I am using a recipe that calls for 36% starter and Im using a 100% hydration starter, do I just way it against the total flour weight, or do I way it, then subtract the amount of flour and water from the weights? you dig??
so: 100% flour lets say Im using 10 lbs flour. that would be 6.8 lbs water and 3.6 lbs starter. now...would that not make my hydration
68% water go up because of the extra water I'm adding with the starter? how do I account for that?? I guess what I'm really asking
36% starter is how do I write a formula for a sourdough using a 100% starter.