Baker's Percentage Freestyling - Need a Math Check!
Hey all - I've been sticking pretty tightly to recipes during my time learning how to bake bread, but recently I began learning Baker's Percentages/Conversions to allow for more flexibility in the kitchen. My main education source for formulas and method is FCI's Fundamental Techniques of Classic Bread Baking.
As a test, I wanted to try and make a recipe for 1.6kg of 65% hydration dough using a 60% hydration levain, with FF at about 26% of TFW. I came out with this for Actual Quantity:
- Flour (KA Organic Bread) - 100% - 950g
- Water - 65% - 617.5g
- Salt - 2% - 19g
- TDW: 1.59kg
And when I separate the levain for Final Quantity (assuming 156g flour and 94g water in 250g 60% hydration stiff levain) I'm getting:
- Flour - 795g
- Water - 523g
- Salt - 19g
- Starter (KA Organic Bread Flour): 250g
- TDW: 1.59kg
Would anyone be so kind as to tell me if I scewed these up or if they look correct? I converted the starter amount down to 250g from a larger levain batch of 320g,