Start with
g
%
percents
Use Vital Wheat Gluten
Total weight:
water / flour =
Hydration
380
g /
520
g =
%
Grams
%
flour
Percent Flour
VWG
Percent Vital Wheat Gluten
water
Percent Water
salt
Percent Salt
starter
Percent Starter
* Assumes 100% hydration starter