Adding SD Starter to Yeast Recipe
Would like to add some SD starter (100% hydration), primarily for flavor, to an Onion Rye recipe using Instant Yeast. Three questions:
1. When adding starter do I simply calculate the weight of the flour and water components, and subtract these form the flour and water of the original recipe?
2. OK to proof and bake with both yeast and SD starter? Should I reduce the yeast?
3. Any guess as to how much SD started to add for a noticeable (but not overpowering) flavor boost -- as a percentage of original recipe?