Bread-Bakers v105.n007.3

Valmai wrote:
I sent away for the book The Bread Builders, by Daniel Wing and Alan Scott. 
I have started to make the leaven on page 58 and understand that, but when 
I have made the leaven, how do I calculate
how much flour, water etc to use? They write of Bakers percentage, but that
only confuses me further.

Valmai,

Turn to page 7. It's described there.

Mike

[[
Editor's note: there is a nice description of Bakers percentage at
  <http://www.sourdoughhome.com/hydration.html>
]]