ciabatta sourdough weight oz grams percentage   ciabatta from  poolish (BBA) weight oz grams percent
                 
firm recipe starter 9 255 36.07%   poolish 22.75 645 92.95%
                 
starter flour 1 28 4.01%          
starter water 1 28 4.01%          
firm recipe starter flour 4.5 126 17.85%   flour from poolish 10.97602 311 44.84%
firm recipe starter water 2.5 72 10.20%   water from poolish 11.74434 333 47.98%
          yeast from poolish 0.029635   0.12%
                 
diastatic malt 0.08 2.4 0.33%   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 16.5 468 66.12%   water 7 198 28.60%
rye blend 2 57 8.01%   rye blend 0 0 0.00%
Golden Buffalo 5 142 20.04%   whole wheat 0 0 0.00%
KA Organic AP flour 12.5 354 50.09%   bread flour 13.5 383 55.16%
  45.58333 1292 182.67%     43.86 1243 179.20%
                 
total salt 0.50 14 2.00%   total salt 0.469635 13 1.92%
total flour 25.0 707 100.00%   total flour 24.47602 694 100.00%
total water 20.0 568 80.33%   total water 18.74434 531 76.58%
                 
percent flour from firm starter     21.86%         44.84%
                 
firm starter hydration     65.00%