Terminology

Baker's percentage

For a dough, the weight fraction of water in terms of the flour, expressed as a percentage. Hence, a 160g 60 baker's % dough would be one having 60g water and 100g flour. To calculate the amount of flour required for a given weight of dough, divide by 1+b%. Hence, the flour to add to an 800g, 72b% dough would be 800/(1+0.72) = 465g (and 335g water). For what follows, when I use 'b%' I mean for you to read, 'Baker's percent'.

Wet dough technique

All doughs have water in them, however, normal doughs are usually hydrated between 60-69b% (try calculating b% for some standard 'side of the packet' recipes). The wet dough technique (my arbitrary line) is for doughs hydrated at or above 70b%. For instance, Sonoma baker Andrew uses the wet-dough technique as per the Sonoma region in CA, USA, and uses doughs hydrated between 70 and 75b%. Richard McIntyre uses 74b% for his plain sourdough loaves. See Notes on Kneeding below for how the b% translates to how the dough will handle.

Starter percentage

The ratio of starter to other ingredients in the dough. This will vary between 10-40% (normal percent, by weight). For example, a 500g 15% starter dough will have 120g starter, and 380g of flour and water. This ratio affects the time taken in the first prove but little else. As a guide 15% starter dough can stand between 7-10hrs in the first prove, whilst a 40% starter dough only between 3-5hrs. (Before the dough slackens excessively and so will not hold form in the oven (or on the bench!!).)