December 19, 2009 - 12:52am

## Confused about the math-

Ok, so I'm pretty good at math. I had to get by to get through graduate and medical school. But, I'm seeing recipes with 448.5% of total ingredients? How does that work? Also, how do you figure out the hydration of your starter? What is the difference between a levain and starter as far as the percentage in hydration? Can I convert a starter to a levain? How do I figure the amount of water/ flour used by my starter or levain when making a recipe if the recipe is not properly done with percentages?