Dried fruit and nuts add weight without contributing flour to a conventional baker’s-percentage calculation. Keep their percentage separate from dough hydration.
What to compare
Specify the fruit, its size and any soaking or draining, along with the nut type. Water retained after soaking is different from dry inclusion weight. A rest that already contains starter is not a strict flour-and-water autolyse.
Quantities in this example
- 150 g active starter
- 350 g warm water
- 500 g bread flour
- 10 g salt
- 100 g dried fruit
- 100 g toasted nuts
- zest of 1 orange
Reading the numbers
100% hydration starter
575 g total flour, 425 g total water, 73.9% hydration, 1.74% salt, 34.8% fruit/nut inclusion
Continue reading
For quantities, use the hydration reference or arithmetic guides. For a complete cooking method, choose one of the published recipe references and follow its ingredients, equipment and process together.
Sources & scope
- Reference: Reynolds parchment is rated to 425°F and must not touch an open flame or oven sides.
- Reference: Strictly, autolyse is flour and water; adding liquid starter is a practical variant but should be described accurately.
Source-based explanation and editorial checklists by SourdoughStart, operated by Tag Ad Limited. AI-assisted article revised 2026-10-12. Source links are not endorsements.
Revision note: prepared for the new reference-led edition. Suggest a correction.