Question re Calculating Baker's Percentage When Using Rye Chops
Need help with a question about calculating the baker's percentage. Specifically, when rye chops are a component in a bread formula, is it included as part of the total flour? Or would it be seen as an ingredient similar to seeds or steel cut oats and therefore not part of the total flour weight?
Here's a sample formula for a one-pound (454 gram) loaf...
|INGREDIENT||AMOUNT (IN GM)|
Thanks in advance to all who respond.