Can you check my sourdough percentage math?
I'm not new to percentages, but I'm new to sourdoughs. I don't know why my brain won't wrap around this so if you guys can double check my math I would appreciate it.
I want to make a sourdough at 70 percent hydration with 20 percent of the total dough coming from the starter. The starter is 100 percent hydration . 2% salt....
I have the following percentages...
The final dough should be around 1200 grams for two 600g boules. I got these numbers by setting the sourdough to 20 percent of the final dough weight. Salt came from the same. I took the remainder of the dough weight, i think was 936 or something, and set my flour and water to that keeping in mind the starter was 100 percent hydration.
Am I way off?