Hi H! In order to figure out the flour/water content of your 220 grams of starter at 67% hydration, you have to remember that the 67% relates to the weight of the flour, which is always considered 100%. This means that for each 100 units of flour in any given amount of your starter, there are 67 units of water. In order to figure out the weight of each ingredient you need to come up with the conversion factor, which is the total weight of the ingredients divided by the total of the percentages, or 220 divided by 167 = approximately 1.32 (always round up). If you then multiply this factor by the percentage of each ingredient, it will give you 132 grams of flour, and 88.44 grams of water = 220.44 grams (close enough). This is a bit complicated, I know. Now that you've figured out the weight of the flour and water in your starter, you can subtract this amount of flour and water from the recipe. Keep in mind, however, that you need to be a little careful about how much sourdough starter you add to a recipe because this can make a big difference in the acidity of the dough and how quickly it ferments. Barb@KAF

• Reply