CRISPY CRUST / THE BAKER'S JOURNAL
Choose the denominator before you calculate.
In a total-flour formula, count the flour and water carried by the starter. Do not add them twice if the recipe already includes them in its totals.
| Recipe / version / target dough weight | |
|---|---|
| Added flour / flour blend | |
| Added water / starter / salt | |
| Starter hydration |
| Starter flour | starter weight ÷ (1 + starter hydration ÷ 100) |
|---|---|
| Starter water | starter weight - starter flour |
| Total flour | added flour + starter flour |
| Total water | added water + starter water |
| Dough hydration (%) | total water ÷ total flour × 100 |
|---|---|
| Ingredient baker's percentage | ingredient weight ÷ chosen flour denominator × 100 |
| Target scale factor | target dough weight ÷ original dough weight |
| Scaled formula / rounding notes | |
| Observation |