Thoroughly confused about baker %, does it include levain?

Thoroughly confused about baker %, does it include levain?

So,

I always thought bakers percentages are ratios of ingredients measured again total flour in a dough. So, for example:

  • 200 grams 100% hydration levain
  • plus 600 grams of flour
  • equals 700 grams of total flour (600 + 100 from levain)
  • Which would mean 14 grams of salt would be 2% in bakers percentage

But now I’m reading Tartine and on page 48 it says:

  • Water 750 grams = 75%
  • Leaven 200 grams = 20%
  • Total flour 1000 grams = 100%
  • white flour 900 grams = 90%
  • whole wheat flour 100 grams = 10%
  • salt 20 grams = 2%

Just to be sure that the total flour doesn’t include the flour from the leaven: later in the recipe he says, take the leaven, mix it with water, then add 900 grams of white and 100 grams of whole wheat flour.

In my calculations 2% of the above would be 2% of 900 (white) + 100 (ww) + 100 (from levain) = 2% of 1100 = 22.

So, what am I missing, or… simpler: do you account for levain flour in the baker’s percentage?

thanks a bunch,

alef

Source: Fresh Loaf