San Joaquin formula question for Dave
I prepared my own version of your San Joaquin sourdough formula this morning but I am confused about the salt content in the formula. Do you salt your starter?
Ingredients Weight Baker's Percentage
Firm starter 150 gms 30.00%
KAF AP flour 450 gms 90.00%
BRM Dark Rye flour 50 gms 10.00%
Water 360 gms 72.00%
Salt 10 mgs 2.00%
If I assume your starter to be 100/60 compostion then your total flour is 450+50+94 (from starter)=594g. Thus, 10g/ 594g= 1.7%. I added enough salt to bring it up to 1.9% total. Do you think there will be any significant differences in how the dough performs compared to yours?