1 – Salt

The Baker’s Percent (BP%) of Salt in the formulas is based on the Flour used only in the Main Dough. It does not include the Flour in the Starter Culture or the Flour used in the Levain.

If you’re still with me, here’s my reasoning behind Baker’s Percent of Salt based only on the Flour used to make the main dough. In the industry, bread formulas generally include ALL Flour used in the dough. That means accounting for the Flour used to feed the Culture and the Flour used to build the Levain. When all of this is taken into account, most breads average a Baker’s Percent of 2% Salt in the Total Formula.