Tip - Different Levain Calculation %
There are two basic methods to describe the Levain. Percentage of the Total Flour weight (Levain is listed as an ingredient) Percentage of Pre-Fermented Flour (PPF) 1. Percentage of Total Flour Weight (Levain is listed as an ingredient) Let’s assume the Total Flour Weight is 1000g and the Percentage of Levain is 20%. In this scenario the hydration of the Levain should be given. Let’s assume it is 100%. 1000x.20=200. Since the Levain is 100% hydrated it contains 100g water and 100g flour. You can see by this example that without knowing the hydration of the levain, accurate calculations ...
Source: thefreshloaf.com