whats wrong with this percentage recipe? I feel stupid...
ok....I am experienced enough with bakers percentages and make all my recipes with them.
it must be the lack of sleep of late because I don't see what's wrong with this recipe.
total flour weight: 1000 grams.
percentage 100% hydrated sourdough 20% (its summer after all)
total hydration wanted 65%.
so there we go.
20% of 1000 = 200, of which equal weights flour and water aka 100 grams each.
65% of 1000 = 650 grams water.
1000-100 grams = 900 grams flour.
650-100 grams = 550 grams water
20% starter = 200 grams.
Someone please tell me whats wrong here. Its dry......the dough I mean. Did I make a mistake? I did not forget the salt, this is just the basic dough and 2% would be added after initial mix and half hour wait.