SD
fermentation tests 1[1] |
weight oz |
grams |
percentage |
levain percentage |
Inputs are in blue |
|
Consistency
& Hydration[2] |
|
|
|
|
|
Hydration[3] |
Water[4] |
|
Storage
Starter 1 |
0.00 |
0 |
0.00% |
|
starter 1 hydration[5] |
60.00% |
68.0%[6] |
|
|
|
|
|
|
starter flour |
0.00 |
0 |
0.00% |
0.00%[7] |
|
0.0%[8] |
0.0 |
|
starter water |
0.00 |
0 |
0.00% |
|
|
|
|
|
|
Storage
Starter 2 |
0.63 |
18 |
3.60% |
|
starter 2 hydration[9] |
80.00% |
|
|
|
|
|
|
starter flour |
0.35 |
10 |
2.00% |
100.00%[10] |
|
0.0% |
6.8 |
|
starter water |
0.28 |
8 |
1.60% |
|
|
|
|
|
|
Overall
Levain Inoculation[11] |
|
|
|
100.00%[12] |
|
Overall
Levain Hydration[13] |
|
|
|
80.00%[14] |
|
Levain |
0.63 |
18 |
3.60% |
|
|
|
|
|
|
Levain Whole
Rye Hodgson[15] |
0.00 |
0.0 |
0.00% |
0.00%[16] |
levain flour 1 |
|
10.0% |
0.0 |
|
Levain Wheat
MT PG |
0.00 |
0.0 |
0.00% |
0.00%[17] |
levain flour 2 |
|
10.0% |
0.0 |
|
Wheat MT BC[18] |
0.00 |
0 |
0.00% |
0.00%[19] |
main levain flour |
0 |
10.0% |
0.0 |
|
Levain Water[20] |
0.00 |
0 |
0.00% |
0.00%[21] |
|
0 |
|
|
|
|
|
|
|
Overall Final
Mash Hydration |
|
|
|
90.00% |
|
Evaporation
Loss |
|
|
|
10.00% |
|
Coarse
HRS/HWS Red/Bran blend |
0.00 |
0 |
0.00% |
|
|
10.0% |
0.0 |
|
HRS/HWS
Golden Blend |
0.00 |
0 |
0.00% |
|
|
10.0% |
0.0 |
|
Mash Flour 3 |
0.00 |
0 |
0.00% |
|
|
10.0% |
0.0 |
|
Total Mash
Flour |
0.00 |
0 |
0.00% |
|
|
Mash Water |
0.00 |
0 |
0.00% |
|
|
|
|
|
|
|
0.0 |
|
Overall
Soaker Hydration |
|
|
|
90.00% |
|
Soaker Salt |
0.00 |
0.0 |
0.00% |
0.00% |
|
Total Soaker
Flour |
0.00 |
0 |
0.00% |
|
|
Total Soaker
Weight |
0.00 |
0 |
0.00% |
|
|
|
|
|
|
|
|
Soaker Flour
1 |
0.00 |
0 |
0.00% |
|
|
10.0% |
0.0 |
|
Wheat MT BC |
0.00 |
0 |
0.00% |
|
|
10.0% |
0.0 |
|
Wheat MT PG |
0.00 |
0 |
0.00% |
|
|
10.0% |
0.0 |
|
Soaker Water |
0.00 |
0 |
0.00% |
|
|
|
|
|
|
|
|
diastatic
malt powder[22] |
0.00 |
0.0 |
0.00% |
ingredient 1 |
|
0.0% |
0.0 |
|
molasses |
0.00 |
0.0 |
0.00% |
ingredient 2 |
|
recipe salt |
0.35 |
10.0 |
2.00% |
|
butter |
0.00 |
0 |
0.00% |
ingredient 3 |
|
milk |
0.00 |
0 |
0.00% |
ingredient 4 |
|
water |
12.40 |
352 |
70.30% |
|
Whole Rye[23] |
0.00 |
0 |
0.00% |
flour 1 |
|
10.0% |
0.0 |
|
Golden
Buffalo |
0.00 |
0 |
0.00% |
flour 2 |
|
10.0% |
0.0 |
|
KA organic
(red) WW |
0.00 |
0 |
0.00% |
flour 3 |
|
10.0% |
0.0 |
|
Wheat MT
Bronze Chief |
0.00 |
0 |
0.00% |
flour 4 |
|
10.0% |
0.0 |
|
Heartland
Mill Golden Buffalo |
8.64 |
245 |
49.00% |
flour 5 |
|
8.0% |
186.2 |
|
Heartland
Mill Bread Flour |
8.64 |
245 |
49.00% |
main flour |
245 |
|
0.0% |
166.6 |
|
|
30.67 |
870 |
173.90% |
|
|
|
|
|
|
|
|
|
|
total salt[24] |
0.35 |
10 |
2.00% |
|
|
|
total flour[25] |
17.64 |
500 |
100.00% |
|
|
|
total water[26] |
12.68 |
360 |
71.90% |
|
71.9%[27] |
359.6[28] |
|
|
|
|
|
|
|
|
flour from
starter[29] |
0.35 |
10 |
2.00% |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|