levain / baker's percentages
From time to time, I just cannot figure out baker's percentages. Tonight is one of those times. I'm preparing a levain based on Dan Leader's instructions in Bread Alone. He doesn't list percentages, and he doesn't list the weight of the chef with each step. This is a multi-day process, and it's not as simple as what I do for sourdough (double the weight every 12 hours). Would someone be so kind as to check my math?
Day 1
Flour 4 oz 100%
Water 4 oz 100%
Pinch of yeast
TOTAL: 8 oz 200%
Day 2
Flour 4 oz 100%
Water 4 oz 100%
Chef 8 oz 200%
TOTAL: 16 oz 400%
Day3
Flour 4 oz 100%
Water 4 oz 100%
Chef 16 oz 400%
TOTAL: 24 oz 600%
Day 4 (Final Levain)
Flour 6 oz 100%
Chef 24 oz 400%
TOTAL 30 oz 500%
FINAL Levain Overall Totals
Flour 18 oz 100%
Water 12 oz 67%
For the "Final Levain," I just added up all the flour and all the water that was used over the four days.
The reason I ask is that I want to make a triple batch, which means I need to start the process by tripling the ingredients in Day 1.
Also, if anyone has a simpler method of making levain, could you let me know? I've tried searching the sites, but the query gods were not with me tonight.
Thanks.
eric