I’m a long time lurker of this site and this is my first post (please be nice lol)
do bakers percentages change as the recipe is scaled up (even minutely) or is mixing my issue?
i’m making basic Italian loaves
Bread Flour - 100%
water - 68%
yeast (instant) - 1.2%
salt - 2%
sourdough discard - 20% (not included in formula)