Did I figure this hydration correctly?
This recipe/post says what the hydration is in the text, but when you read it closely, it's not completely figured out.
So, can someone who has more experience figuring this out, tell me what you got for a baker's percentage with a couple more notes.
1. I'm using diastatic malt this time (but I don't think that should be figured in?)
2. I grind my own whole wheat flour, so I did not withhold any water to add in during slap and fold. I checked later and I added 40 grams of water
3. My starter is 50/50 water to flour.
If I'm figuring this correctly the baker's percentage is 90.4 percent? Can that be right? it is WET (as can been seen in the crumb shot shown in the post - mine really did look just like that (well, not as good, but CLOSE! :) )