| ciabatta sourdough | weight oz | grams | percentage | ciabatta from poolish (BBA) | weight oz | grams | percent | |
| barm | 16 | 454 | 64.00% | poolish | 22.75 | 645 | 92.95% | |
| barm flour (KA org AP) | 8 | 227 | 32.00% | flour from poolish | 10.97602 | 311 | 44.84% | |
| barm water | 8 | 227 | 32.00% | water from poolish | 11.74434 | 333 | 47.98% | |
| 0.00% | yeast from poolish | 0.029635 | 0.12% | |||||
| diastatic malt | 0 | 0 | 0.00% | diastatic malt | 0 | 0 | 0.00% | |
| recipe salt | 0.5 | 14.2 | 2.00% | recipe salt | 0.44 | 12.5 | 1.80% | |
| instant yeast | 0 | 0 | 0.00% | instant yeast | 0.17 | 5 | 0.69% | |
| olive oil | 0 | 0 | 0.00% | olive oil | 0 | 0 | 0.00% | |
| water | 12 | 340 | 48.00% | water | 7 | 198 | 28.60% | |
| rye blend | 2 | 57 | 8.00% | rye blend | 0 | 0 | 0.00% | |
| KA Organic AP flour | 15 | 425 | 60.00% | bread flour | 13.5 | 383 | 55.16% | |
| 45.5 | 1290 | 182.00% | 43.86 | 1243 | 179.20% | |||
| total salt | 0.50 | 14 | 2.00% | total salt | 0.469635 | 13 | 1.92% | |
| total flour | 25 | 709 | 100.00% | total flour | 24.47602 | 694 | 100.00% | |
| total water | 20 | 567 | 80.00% | total water | 18.74434 | 531 | 76.58% | |
| percent barm | 32.00% | 44.84% |