Determining Final Quantity (FQ)

Appears in
The Fundamental Techniques of Classic Bread Baking
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

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(FQF) Flour: Subtract Actual Flour in Starter (AFS) from Actual Quantity of Flour (AQF). AQF – AFS = FQF
(FQW) Water: Subtract Actual Water in Starter (AWS) from Actual Quantity of Water (AWF). AQW – AWS = FQW
(FQS) Salt: Carry Actual Quantity of Salt (AQS) over to Final Quantity of Salt (FQS). AQS = FQS
(FQST) Starter: Add Actual Flour in Starter (AFS) to Actual Water in Starter (AWS). AFS + AWS = Final Quantity of STarter (FQST)
Example: