salt 0               2%              
hydration 75%                              
speed 1.40                              
bulk factor 0.80                              
proof factor 2.25                              
inoculation[1]                              
temp 0.50% 1% 2.50% 5% 10% 15% 20% 25% 0.50% 1% 2.50% 5% 10% 15% 20% 25%
50.0[2] 82.44[3] 71.73 57.67 47.30 37.67 32.94 30.54 29.77   96.61 84.02 67.42 54.96 42.96 36.67 33.13 31.52
10.0[4] 76.24[5] 65.88 52.23 42.01 32.11 26.65 23.04 20.48 92.20 79.67 63.16 50.81 38.83 32.22 27.86 24.76
15.47[6] 15.47 15.49 15.56 15.81 16.26 16.94 17.89 18.71 18.71 18.74 18.81 19.12 19.67 20.48 21.64
91.71[7] 81.35 67.72 57.57 47.92 42.91 39.98 38.37 110.91 98.38 81.90 69.62 57.96 51.89 48.35 46.40
55.0 51.49 44.80 36.02 29.54 23.53 20.57 19.07 18.59   60.34 52.48 42.11 34.33 26.83 22.90 20.69 19.68
12.8 47.62 41.15 32.62 26.24 20.05 16.64 14.39 12.79 57.59 49.76 39.45 31.73 24.25 20.13 17.40 15.47
9.66 9.67 9.68 9.72 9.88 10.16 10.58 11.18 11.69 11.69 11.70 11.75 11.94 12.28 12.79 13.51
57.28 50.81 42.30 35.96 29.93 26.80 24.97 23.96 69.27 61.45 51.15 43.48 36.20 32.41 30.20 28.98
60.0 32.78 28.52 22.93 18.81 14.98 13.10 12.14 11.84   38.42 33.41 26.81 21.86 17.08 14.58 13.17 12.53
15.6 30.32 26.20 20.77 16.71 12.77 10.60 9.16 8.14 36.67 31.68 25.12 20.20 15.44 12.81 11.08 9.85
6.15 6.15 6.16 6.19 6.29 6.47 6.74 7.12 7.44 7.44 7.45 7.48 7.61 7.82 8.15 8.61
36.47 32.35 26.93 22.89 19.06 17.06 15.90 15.26 44.11 39.13 32.57 27.69 23.05 20.64 19.23 18.45
65.0 21.51 18.71 15.04 12.34 9.83 8.59 7.97 7.77   25.20 21.92 17.59 14.34 11.21 9.57 8.64 8.22
18.3 19.89 17.19 13.62 10.96 8.38 6.95 6.01 5.34 24.05 20.78 16.48 13.25 10.13 8.41 7.27 6.46
4.04 4.04 4.04 4.06 4.13 4.24 4.42 4.67 4.88 4.88 4.89 4.91 4.99 5.13 5.34 5.64
23.92 21.22 17.67 15.02 12.50 11.19 10.43 10.01 28.93 25.67 21.36 18.16 15.12 13.54 12.61 12.10
70.0 14.75 12.84 10.32 8.46 6.74 5.90 5.47 5.33   17.29 15.04 12.07 9.84 7.69 6.56 5.93 5.64
21.1 13.64 11.79 9.35 7.52 5.75 4.77 4.12 3.66 16.50 14.26 11.30 9.09 6.95 5.77 4.99 4.43
2.77 2.77 2.77 2.78 2.83 2.91 3.03 3.20 3.35 3.35 3.35 3.37 3.42 3.52 3.67 3.87
16.41 14.56 12.12 10.30 8.58 7.68 7.15 6.87 19.85 17.61 14.66 12.46 10.37 9.29 8.65 8.30
75.0 10.82 9.41 7.57 6.21 4.94 4.32 4.01 3.91   12.68 11.03 8.85 7.21 5.64 4.81 4.35 4.14
23.9 10.01 8.65 6.85 5.51 4.21 3.50 3.02 2.69 12.10 10.46 8.29 6.67 5.10 4.23 3.66 3.25
2.03 2.03 2.03 2.04 2.08 2.13 2.22 2.35 2.46 2.46 2.46 2.47 2.51 2.58 2.69 2.84
12.04 10.68 8.89 7.56 6.29 5.63 5.25 5.04 14.56 12.91 10.75 9.14 7.61 6.81 6.35 6.09
80.0 8.76 7.62 6.13 5.02 4.00 3.50 3.24 3.16   10.26 8.93 7.16 5.84 4.56 3.90 3.52 3.35
26.7 8.10 7.00 5.55 4.46 3.41 2.83 2.45 2.18 9.79 8.46 6.71 5.40 4.13 3.42 2.96 2.63
1.64 1.64 1.65 1.65 1.68 1.73 1.80 1.90 1.99 1.99 1.99 2.00 2.03 2.09 2.18 2.30
9.74 8.64 7.19 6.12 5.09 4.56 4.25 4.08 11.78 10.45 8.70 7.40 6.16 5.51 5.14 4.93
85.0 8.20 7.14 5.74 4.71 3.75 3.28 3.04 2.96   9.61 8.36 6.71 5.47 4.28 3.65 3.30 3.14
29.4 7.59 6.56 5.20 4.18 3.20 2.65 2.29 2.04 9.18 7.93 6.29 5.06 3.86 3.21 2.77 2.46
1.54 1.54 1.54 1.55 1.57 1.62 1.69 1.78 1.86 1.86 1.86 1.87 1.90 1.96 2.04 2.15
9.13 8.10 6.74 5.73 4.77 4.27 3.98 3.82 11.04 9.79 8.15 6.93 5.77 5.16 4.81 4.62
                                   
[1]
bwraith:
Inoculation is the percentage of fermented flour to total flour in the dough or preferment when it is first mixed.
[2]
bwraith:
Temperature in F.
[3]
bwraith:
Doubling time - use to compare your starter and adjust all times by the same percentage difference.
[4]
bwraith:
Temperature in C.
[5]
bwraith:
Bulk Fermentation Time
[6]
bwraith:
Proofing time.
[7]
bwraith:
Mix to Bake Time.