I am currently in the middle of a challenge to bake every formula in the [Bread Baker's Apprentice](http://rads.stackoverflow.com/amzn/click/1580082688) book (BBA). This book describes a principal called the [Baker's Math Formula System](http://en.wikipedia.org/wiki/Baker_percentage) where all ingredients are compared to the total flour weight in the formula as a ratio. (BBA referes to recipes as formulas.) By definition (or so I thought), the ratio for the total flour weight in a given formula is always supposed to be 100%. 

The author includes this analysis for each formula in the book. Just last night, I looked at the Baker's Percentage for the Corn Bread formula in more detail and found that the ratio listed for the flour is actually 51.1%. How could this be if the total flour weight is supposed to be 100%? Would this have anything to do with the fact that this is a chemically leavened bread? 

![enter image description here](https://i.stack.imgur.com/9H7mn.jpg)