My question isn't specific to pizza but rather baking in general, although it does apply. Regarding baker's percentage when using starter/poolish/sourdough/etc. -
Do you add the flour used and the flour within a starter to determine how much % of salt a recipe calls for? In other words, if I use 332G flour and 33G of starter and a recipe calls for 1.8% salt, does that amount include the flour that's in my starter as well? Basing it off of just my initial 332G of flour 1.8% salt would be 5.976G, but if you factor in the 16.5G of flour in the starter then it would be 6.273G. Which would be the correct amount for the recipe??