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Determining Actual Starter (AS)
Appears in
| (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:______________