## Baker's percentage. Long and ardous calculations.

I understand and use the baker's percentage formula for calculating the amount of bread one wants to make, based in the percentage of its components. Flour is 100% and the rest of the ingredients vary accordingly.

How do you calculate the bread's final weight when you use a sponge like in Reinhart's New York Deli Rye - The Baker's Apprentice ? In other words, how did Mr. Reinhart arrive at the formula he gives for the bread, based in the percentages he provides?

The "Baker's Math System" from his book does not present, in my opinion, a clear explanation.

To abbreviate, I will not include all my failed calculations or opinions, of which I have more than enough.

Ingredients

Makes 4 lb of bread

**Rye Sponge Starter**

7 oz sourdough starter

4.5 oz white rye flour

4 oz water

12 oz onions

1 oz vegetable oil

**Final Dough**

16 oz bread flour

4.5 oz white rye flour

1 oz brown sugar

.56 oz salt

.22 oz yeast

.22 oz caraway seeds

1 oz vegetable oil

8 oz lukewarm buttermilk or milk

2 to 4 oz water, or as needed

egg white, for wash (optional)

Baker's percentage formula

New York Deli Rye %

Rye Sponge Starter

Barm 156

White Rye Flour 100

Water 88.9

Onions 267

Vegetable Oil 22.2

________________________________

Total 634.1

Final Dough

Rye sponge starter 139

High-gluten flour 78

White rye flour 22

Brown sugar 4.9

Salt 2.7

Instante yeast 1.1

Caraway seeds 1.1

Shortening 4.9

Buttermilk 39

Water (aprox) 14.6

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Total 307.3

**Let the experts speak**