Label
All
0
Clear all filters

Determining Actual Starter (AS)

Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
(AFS) Flour: Take the Total Amount of Flour (TAF) multiplied by the percentage (%) of Fermented Flour (%FF). TAF x %FF = AFS
(AWS) Water: Take the Actual Flour in Starter (AFS) multiplied by the percentage (%) of Water in Starter (%WS). AFS x %WS = AWS
Example:
Completed Baker’s Percentage Chart:
Baker’s Percentage Chart:
Total amount of flour:______________
Percentage (%) of water in starter:______________
Percentage (%) of fermented flour:______________

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title