The Baker's Hotline

May 1, 2016 at 4:34pm

In reply to by Stan (not verified)

Stan, if your using baker's percentages to increase or decrease the recipe, you would consider the starter as a percentage of the flour amount. The starter itself would also be broken down into component parts, with each listed as a percentage of the flour amount in the starter, so that once you knew the overall weight required for the new starter, you could figure the weight of each ingredient according to the percentages. This gets into more advanced baker's percentage math, so check out our more detailed information. Barb@KAF
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