Hey Jacob. I checked out your video on the baker's percentage. Thanks for that! It's making more sense now when it comes to creating my own bread and keeping a consistent product. I have a question for you about the recipe above. Based on a 70-2 bread dough, how did you get 275g of warm water and 20g of salt, based upon 500g of flour. I take it has something to do with adding 500g of poolish starter for a quicker rise, but I'm not sure where that 500g of poolish starter comes into the equation. In your bakers percentage video you said that a little bit of starter won't effect the calculation, but does 500g of starter effect the calculation? Thanks so much. Cheers!