Miche 3[1] weight oz grams percentage levain percentage Inputs are in blue
       
Storage Starter 1 0.00 0 0.00% starter 1 hydration[2] 60.00%
        hydration water
starter flour 0.00 0 0.00% 0.00%[3]
starter water 0.00 0 0.00%
       
Storage Starter 2 0.71 20 1.98% starter 2 hydration[4] 100.00%
       
starter flour 0.35 10 0.99% 99.01%[5] 0.7 7
starter water 0.35 10 0.99%
       
Overall Levain Inoculation[6]       99.01%[7]
Overall Levain Hydration[8]       100.00%[9]
Levain 0.71 20 2.00%
       
Golden Buffalo[10] 0.00 0.0 0.00% 0.00%[11] levain flour 1 0.8 0
Levain Whole Spelt Flour 0.00 0.0 0.00% 0.00%[12] levain flour 2 0.7 0
Levain Bread Flour[13] 0.00 0 0.01% 0.99%[14] main levain flour 0.7 0.07
Levain Water[15] 0.00 0 0.01% 0.99%[16]
       
wheat germ[17] 0.00 0.0 0.00% ingredient 1
malt syrup 0.00 0.0 0.00% ingredient 2
recipe salt 0.71 20.0 1.98%
instant yeast 0.00 0 0.00% ingredient 3
olive oil 0.00 0 0.00% ingredient 4
water 26.47 750 74.30%
Whole Rye[18] 2.64 75 7.40% flour 1 0.85 63.529
Whole Spelt 0.00 0 0.00% flour 2 0.7 0
Whole Wheat 2.64 75 7.40% flour 3 0.85 63.529
Heartland Golden Buffalo 0.00 0 0.00% flour 4 0.8 0
Homestead GM Sifted White 0.00 0 0.00% flour 5 0.75 0
Bread Flour 30.00 850 84.20% main flour 0.7 595.294
  63.16 1791 177.28% 3.947438537
       
total salt[19] 0.71 20 1.98%
total flour[20] 35.63 1010 100.00%
total water[21] 26.83 761 75.30% 729.422 127.058
       
flour from starter[22] 0.36 10 1.00%
[1]
bwraith:
Change recipe title.
[2]
bwraith:
This is the hydration of your storage starter. I've provided for the possibility of including a second amount of storage starter in the levain. This is so you can combine a firm and liquid storage starter in the levain.
[3]
bwraith:
Percentages are of total levain flour including storage starter flour in this case.
[4]
bwraith:
This is the hydration of second storage starter, if you happen to add a second amount of storage starter with a different hydration.
[5]
bwraith:
Percentages are of total levain flour including storage starter flour in this case.
[6]
bwraith:
This number is the percentage of fermented flour from the starters going into the levain. This number can be used on the summary page to calculate a fermentation time for the levain.
[7]
bwraith:
Percentages are of total levain flour including storage starter flour in this case.
[8]
bwraith:
This is the hydration desired for the levain. The amount of flour and water to add are stated in "Levain Flour" and "Levain Water"
[9]
bwraith:
Percentages are of total levain flour including storage starter flour in this case.
[10]
bwraith:
Levain flours 1-2 can be set as a percentage of the total levain flour weight. You can change the labels on the left to suit you.
[11]
bwraith:
Percentages are of total levain flour including storage starter flour in this case.
[12]
bwraith:
Percentages are of total levain flour including storage starter flour in this case.
[13]
bwraith:
The main levain flour will be calculated from the inoculation desired less flour contributed by the storage starters and the additional levain flours above. The label can be changed to reflect the type of flour used.
[14]
bwraith:
Percentages are of total levain flour including storage starter flour in this case.
[15]
bwraith:
This is the levain water you need to add to bring the overall hydration to the "Overall Levain Hydration". It is the total water in the levain less any water added by storage starters.
[16]
bwraith:
Percentages are of total levain flour including storage starter flour in this case.
[17]
bwraith:
The ingredients 1-4 can be set as a percentage of the total flour weight. You can change the labels on the left to suit you.
[18]
bwraith:
The percentage of each of flour 1-5 can be set as a percentage of total flour weight. The main flour will be calculated as the remaining flour so tha the total flour in the dough will be as input below. Change the labels to indicate the type of flour used.
[19]
bwraith:
This is the percentage of salt as a percentage of total flour weight in the dough.
[20]
bwraith:
Enter the total amount of flour in the dough. This is the total flour weight including flours 1-5, main flour, levain flour, and starter flour.
[21]
bwraith:
This is the overall hydration of the dough. It is the sum of all water as a percentage of the total flour weight in the dough.
[22]
bwraith:
This is the percentage of fermented flour in the dough as a percentage of total flour weight in the dough. This is the inoculation of the dough which can be used on the summary page to calculate the fermentation and proof times for the dough.