Counting starter flour and water changes the percentage from the one obtained by dividing only the added water by the added flour.
What to compare
In the example below, 100 g of 100%-hydration starter contributes 50 g flour and 50 g water. Whole-wheat flour is part of the stated flour blend rather than an extra addition. Keep the formula constant when comparing fermentation schedules, and judge readiness from the dough rather than a “no-fail” time promise.
Quantities in this example
- 450 g bread flour
- 50 g whole-wheat flour
- 300 g water
- 100 g starter
- 10 g salt
Reading the numbers
Assuming 100%-hydration starter: 550 g total flour, 350 g total water, 63.6% hydration, 1.82% salt and 960 g dough.
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.
- The Perfect Loaf: the importance of dough temperature
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.