I see the how to use bakers percentage, but how do you go about converting a recipe with different types of flours. I want to increase your Seeded Rye Sandwich Bread recipe to make a larger loaf (2 pound loaf in the Zoe). It consists of KAF AP flour, white rye flour and pumpernickel. Would I use the AP=100% and treat the other flours like any other ingredients?

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