Determining Actual Starter (AS)

Appears in
The Fundamental Techniques of Classic Bread Baking
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:______________