Thom
Leonard Country French[1] |
weight oz |
grams |
percentage |
levain percentage |
Inputs are in blue |
|
Consistency
& Hydration[2] |
Spelt Rye
Levain |
|
|
|
|
Hydration[3] |
Water[4] |
|
Storage
Starter 1 |
0.00 |
0 |
0.00% |
|
starter 1 hydration[5] |
60.00% |
|
|
|
|
|
|
starter flour |
0.00 |
0 |
0.00% |
0.00%[6] |
|
68.0% |
0.0 |
|
starter water |
0.00 |
0 |
0.00% |
|
|
|
|
|
|
Storage
Starter 2 |
0.35 |
10 |
0.74% |
|
starter 2 hydration[7] |
90.00% |
|
|
|
|
|
|
starter flour |
0.19 |
5 |
0.39% |
2.89%[8] |
|
70.0% |
3.7 |
|
starter water |
0.17 |
5 |
0.35% |
|
|
|
|
|
|
Overall
Levain Inoculation[9] |
|
|
|
2.89%[10] |
|
Overall
Levain Hydration[11] |
|
|
|
80.00%[12] |
|
Levain |
11.57 |
328 |
24.30% |
|
|
|
|
|
|
Levain Whole
Rye Flour[13] |
2.06 |
58.3 |
4.32% |
32.00%[14] |
levain flour 1 |
|
82.0% |
47.8 |
|
Levain Whole
Spelt Flour |
4.18 |
118.5 |
8.78% |
65.00%[15] |
levain flour 2 |
|
72.0% |
85.3 |
|
Levain Wheat
MT BC[16] |
0.01 |
0 |
0.02% |
0.11%[17] |
main levain flour |
|
70.0% |
0.1 |
|
Levain Water[18] |
4.98 |
141 |
10.45% |
77.40%[19] |
|
|
|
|
|
|
diastatic
malt powder[20] |
0.05 |
1.4 |
0.10% |
ingredient 1 |
|
68.0% |
0.9 |
|
malt syrup |
0.48 |
13.5 |
1.00% |
ingredient 2 |
|
recipe salt |
0.95 |
27.0 |
2.00% |
|
instant yeast |
0.00 |
0 |
0.00% |
ingredient 3 |
|
olive oil |
0.00 |
0 |
0.00% |
ingredient 4 |
|
water |
32.48 |
921 |
68.20% |
|
Whole Rye[21] |
0.00 |
0 |
0.00% |
flour 1 |
|
82.0% |
0.0 |
|
Golden
Buffalo |
0.00 |
0 |
0.00% |
flour 2 |
|
82.0% |
0.0 |
|
Wheat MT
Bronze Chief |
7.14 |
203 |
15.00% |
flour 3 |
|
80.0% |
162.0 |
|
KA org White
WW (Prairie Gold?) |
0.00 |
0 |
0.00% |
flour 4 |
|
80.0% |
0.0 |
|
KA org AP |
7.14 |
203 |
15.00% |
flour 5 |
|
70.0% |
141.8 |
|
Heartland
Mills Golden Buffalo |
26.91 |
763 |
56.50% |
main flour |
|
82.0% |
625.5 |
|
|
86.67 |
2457 |
182.00% |
|
|
|
|
|
|
|
|
|
|
total salt[22] |
0.95 |
27 |
2.00% |
|
|
|
total flour[23] |
47.62 |
1350 |
100.00% |
|
|
|
total water[24] |
37.62 |
1067 |
79.00% |
|
79.0%[25] |
1067.1[26] |
|
|
|
|
|
|
|
|
flour from
starter[27] |
6.43 |
182 |
13.50% |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
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