I was hoping to double-check my math to make sure I understand this all.. I am interested in baking the "Salami and Herb Star Bread," but I was thinking of substituting the egg with a tablespoon of flax seed and 3 tablespoons of water (assuming that is the correct substitution) and the oil for melted unsalted butter. In that case, to determine the current hydration, I take the 113 g of milk + 57 g of water + 45 g of water from the flaxseed mix (assuming 3 tablespoons of water is equivalent to 45 g?) + 7.2 g from butter (assuming I was supposed to calculate 16% from 3 tablespoons?) for a total hydration of 222.22 g. I then divided that by 353 g from the All-Purpose and Whole Wheat flour to get a hydration of 62.9%? So I would have to add 151.75 g of milk to the final mix to reach 75% hydration? And to make the slurry, I would use 23 g of either flour with 111 g of milk? Does this sound right?

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