Hydration % Calculation
I'm wondering whether people include levain flour and water into their calculations, when working out hydration levels. Assuming my levain is a mass of 100% just-fed starter; if I bake a loaf with 100g levain, 200g water, and 300g flour - do I have:
a) 66.6% (200/300) x 100
b) 71.4% (250/350) x 100
I assume that I would have 'b', but assumptions have gotten me into trouble before now...