Advice on using a pate fermente/old dough
Can any of the experts on TFL be kind enough to give me some advice on using the pate fermente/old dough method in a recipe please? Assuming I have a pc of 50 grm "old dough" to be used in a regular/normal recipe (not using an old dough) can I just add this 50grm (as if making a slightly larger loaf than what the receipe calls for) without making any adjustments to the ingredients in the recipe? I would like to add that I have done a search on the TFL before posting this topic but none helped to address my query. I am also aware that the old dough used should be approximately 20 - 30% of the total flour used in the recipe, but what I'm unsure of is whether I need to adjust the qty in the ingredients if I was to add this extra old dough to a recipe that does not call for a pate fermente. If an adjustment is required, should it be just on the weight of the flour alone or should I adjust everything else, ie. water, yeast etc. Many thanks. Judy