HELP! Confused about Reinhart's baker's percentage
I struggle to understand Reinhart's way of calculating the total dough formula with pre-ferments. Seriously, it's so confusing, so I'm hoping someone could explain this to me.
His BBA book (p. 245) lists a Basic Sourdough Bread (SF SD).
Day 1 (to make a firm starter)
113 g barm - 88.3%
128 g Bread flour - 100%
28-57 g of water - 22%
774 g bread flour - 100%
14 g of salt - 2.44%
269 g of firm starter - 47%
397 g of water - 69%
Then he lists a total dough formula, and this is where I'm stomped:
709 g of bread flour - 100%
12.5 g of salt - 1.9 %
532 g of water. - 68.25 %
1. Can anyone explain why the amount of salt is reduced in the total dough formula? Isn't it the same recipe with the same ingredients?
2. I somewhat understand how to calculate bakers' percentage using the total dough formula (factoring in the flour and water from pre-ferment). But I'm baffled as to why he lists 709g of flour there (as I figured he added 574g of flour from day to and (269g/2)=135g of firm starter). If his firm starter is about 40-50% hydration, then why he assumes it's 100% hydration in the final dough?
I hope it wasn't too confusing.
Can't wait to see your insights!