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Hello everyone,I'm having a hard time finding a definitive answer on this question. Can anyone provide clarity?Say you have a recipe that calls for:- 800 g of Bread Flour- 400 g of 100% hydration Sourdough Starter- 420 g water- 13 g salt There are 4 different ways I can calculate the starter percentage in this recipe.
© Tim Scrivener With the current uncertainty around Brexit’s impact on the sheep sector, who knows what the new year has in store. But one thing that is becoming increasingly apparent is the benefit of combining good stockmanship with data, in order to drive efficiencies. Like all livestock sectors, there is plenty of information that needs to be recorded for compliance purposes anyway. In addition, data is a requirement for assurance schemes and the purposes of measuring and planning within a business. Of course, much of this can be done using standard computer p...