I bake 700g loaves of bread and calculate ingredients by percentage of flour. I use corn syrup in white bread, and black strap molasses in rye and pumpernickel breads. When adding extra ingredients for the rye and pumpernickel, the flour,
yeast and sugar are wildly different. The total yeast varies from 6-9g, total sugar from 14-21g, and flour from 280-427g.

When calculating percentages for my recipes:
1) do I still use the same percentage of yeast and sugar based on flour or do I consider the added ingredients?
2) is the amount of corn syrup and black strap molasses interchangeable?

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