when you say the amount of water in the dough 79%, thats just water? with out considering the starters?
When I say that the effective hydration ratio is 79%, that means that I have calculated the starter in to get that number. HR without starter is around 77% and starter adds about 2% or more depending on how much starter you use.
To calculate this, I normally feed my starters equal weight of flour and water so that is a 100% hydrated starter. Then if I add 50gm of starter, I just split that into 2 and add 25gm to the flour side and 25gm to the water side and recalculate to get my new hydration ratio.
bakery used starters ? or is possible to make good bread without using starters?
oooohhhh I don't know if bakeries use starters or not. I think some do but the majority probably just uses cake yeast or commercial yeast but that is just my guess. Is it possible to make good bread without starters? Hmmmm that is a tough question. Depends on how you define good. Some will say yes and some will say no. I am in the YES camp. Starters add a complexity of flavor and textures that are different from commercial yeast. Usually (as I understand it) commercial yeast provides great lifting power but very little flavor if any at all, unless you cold ferment it for 3-4 days. I have been able to make a sourdough this way before. I would imagine that if you let a dough with IDY or ADY ferment at room temps long enough you can also make a sourdough bread but I haven't tried this yet.
For me flavor in the bread comes from fermentation byproducts, salt, sugar, oils, milk, the flour itself, and whatever else you add into the dough. So yeast (particularly starters) is only one flavor component. Texture is also a big factor for me that adds flavor to bread or pizza crust and crumb. I know that sounds odd but adding a lot of air into a light and slightly crispy & chewy crust gives the idea of a better flavor crust for me.
It's like wine drinkers swirling the wine and then sipping it trying to add air into the wine. It makes it taste different? better? I don't know for sure as I'm not a wine drinker myself.
But instead of ADY/IDY versus starters, I like to use both in the same dough. I like to make same day doughs that have 20-30% starters for flavor and then add in a bit of IDY for the extra lift.
Hope that helps