Hi, can you help explain the math to make sure I am doing this right and culture mix, I know it sounds dumb. My Culture is 54% hydration, are you figuring in the H2o of the culture as part of the 2%? Also wondering if you start with a total weight and work backwards? Might be easier if you show me a expample of the math.
275 grams of flour
2% culture = 5.5 grams (includes water @ 54 % hydration)
I made a test batch with only few grams of culture and does not look like its doing much so far.. still have 24hrs at 65 degrees..