I got a question about the baker's percentage on page 302.
I got the same % results on the recipe without stater. But the one with stater I just couldn't figure out how.
Take the master dough with stater recipe % as example.
water%=(water280+water from the stater37.28) / (flour453+flour from stater52.58)=62.7% which is different from the book.
I tried other calculation of water %
water%=water280/flour453=61.8% also get the wrong result.
water%=water280+water from the stater37.28/flour453=70% still not correct.
malt%=10/453=2.2% not correct
salt%=10/453=2.2% not correct
and I also got a question about the oil amount. as the salt and malt amount are increased from the recipe with stater, why not increase the oil amount too?
Could someone pls check my calculation.