I bought your wonderful book and have followed your recipes for a long time! BUT, I am truly confused about one thing in all of your recipes. I understand Baker's percentages. What I'm wondering is why all your measurements are to the gram and not rounded up. For example, your "Best Sourdough" recipe calls for 852g white flour +94g ww (total 946g) instead of starting with 800g + 100g of flour. I've been following Tartine's recipe for some time (1000g total flour) because it is intuitive for me to use round numbers and percentages. I'm sure you have a logical explanation. I'd love to understand.
Happy Holidays ✨
I bought your wonderful book and have followed your recipes for a long time! BUT, I am truly confused about one thing in all of your recipes. I understand Baker's percentages. What I'm wondering is why all your measurements are to the gram and not rounded up. For example, your "Best Sourdough" recipe calls for 852g white flour +94g ww (total 946g) instead of starting with 800g + 100g of flour. I've been following Tartine's recipe for some time (1000g total flour) because it is intuitive for me to use round numbers and percentages. I'm sure you have a logical explanation. I'd love to understand.