Recipe

Flour: g

Water: g

Starter: g

Salt: g

Total Dough Weight: g

Formula: Water = Flour * Hydration/100; Starter = Flour * Starter%/100; Salt = Flour * Salt%/100. Starter is assumed 100% hydration (equal flour and water). The total flour includes flour from starter (half of starter weight). Adjustments: The recipe accounts for flour and water in starter.