I always add each amount explicitly, to calculate. His recipe is:
250g (25%) leaven
800g (80%) King Arthur bread flour
200g (20%) Great River Organics whole wheat flour
20g (2%) salt
750g and 50g water in reserve for the next step

So total water is 125 (from levain) + 750 + 50 = 925.
total flour is 125 (from levain) + 800 + 200 = 1125.
Hydration = 925/1125 = 82.2%

but the flour and water in the levain is 50/50 so it still looks like a 75% hydration. My numbers 375/500 were for half the recipe. . .

It's actually 750g water to 1000g flour, but also the water in the levain needs to be calculated in. I'm going to update this post soon to make this all more clear!

Hey Brenda, how did it turn out?

I'm attempting this recipe, it's in the 1.5 -2 hrs. Rise in the bowl phase as I type😉

I haven't had good rise on any HH doughs recipes I've tried as of yet…yet! All of them still taste good though☺️

So far it isn't scareing me by the stickiness!
So I am very encouraged! I'll keep you posted.

I am having a hard time with my definitive thought concerning Baker's percentages, should the amount of flour and water in the leaven, be counted in the complete dough recipe or no?

I don't know why this just only half computes to me..
Example:

I made this recipe:
500g apf
350g water
150g starter
10g salt

It was so wet,I practically poured it into the brotform🤦🏼‍♀️ hard to believe it raised any at all, so I started researching more on baker's percentages because of that bake.

I haven't found a hard and fast rule to know, depends doesn't work for me because I don't know enough yet to be able to work around that! Haha

Thanks,
Brenda

Update:
Nope, the dough went into the brotform well enough, baking this morning right now and I can tell it's going to splay out and not go up🤦🏼‍♀️ugh
I have the second loaf to bake afterwards.
What if I put it in the freezer for 30-45 minutes, would that help it? Well, I guess we'll see.

B.

Happy to help Lucy, thanks for the comments 🙂