REALLY!

In a message dated 1/18/2007 3:00:35 A.M. Central Standard Time,
writes:

Now you've got your scales try this recipe
> >
> > > > starter 15g 3%
> > > > flour 540g 100%
> > > > water 350g 65%
> > > > salt 10g 2%
> > > > total 905g
>
Hi Jim,

This is confusing. lol. Jim here. That was my formula. I could have
given that same 'recipe' for almost the same bread like this

95%
100%
48%
2%

It's the same hydration loaf the difference is the length of time for
fermentation one is for 24 hours at 18C (66 F.) for my starter and the other
is
for 6 hours at 21C (70 F.)for my starter.

You could have 100 people all giving different amounts for pretty much
the same dough. That's why it's so confusing and also why a little
bakers maths helps a lot.

Jim