I am a newbie and looking to scale the standard master dough with starter recipe. The book references adjustments to other ingredients based on the additional flour from the starter. But is not too clear.
As the baker proportions section already lists the starter proportion as 20%, do the other ingredient proportions account for this flour content?
Also, just verifying that starter scales uniformly with flour... so if I start with 1kg flour (basically doubling), I would use 200g starter... made by scaling up the tiga recipe.
And in this example, would I use 1kg as the reference for other ingredient proportions, or closer to 1120g including the flour from scaled starter?
Also will you consider stocking canned tomato products on your site. These are hard to find or have been ridiculously priced online.