I know this is posted in other comments already, but I'm looking to completely take instant yeast out of my bread. When it says the percentage of flour needed based on type of flour, this is in order to fully replace the yeast, yes?

So in the English Muffin Toasting Bread, which is usually 361 g of white flour, you would need 108 g (30%) of flour to come from the starter. This would make the new proportions:

253 g flour
216 g starter (108 g for the flour and 108 g for the liquid)
119 g milk (227 g usually minus the 108 g from starter)

And then you would eliminate the 1 tbsp of instant yeast entirely?

Thanks in advance for the clarification!

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