ww hearth with levain[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% | ||||
starter flour | 0.00 | 0 | 0.00% | 0.00%[6] | 75.0% | 0.0 | |||
starter water | 0.00 | 0 | 0.00% | ||||||
Storage Starter 2 | 0.53 | 15 | 1.58% | starter 2 hydration[7] | 80.00% | ||||
starter flour | 0.29 | 8 | 0.88% | 4.39%[8] | 75.0% | 6.3 | |||
starter water | 0.24 | 7 | 0.70% | ||||||
Overall Levain Inoculation[9] | 4.39%[10] | ||||||||
Overall Levain Hydration[11] | 80.50%[12] | ||||||||
Levain | 12.10 | 343 | 36.10% | ||||||
Levain Whole Rye Flour[13] | 1.44 | 40.9 | 4.30% | 21.50%[14] | levain flour 1 | 82.0% | 33.5 | ||
Levain Wheat MT Bronze Chief | 0.00 | 0.0 | 0.00% | 0.00%[15] | levain flour 2 | 85.0% | 0.0 | ||
Levain Whole Spelt[16] | 4.97 | 141 | 14.82% | 74.11%[17] | main levain flour | 72.0% | 101.4 | ||
Levain Water[18] | 5.16 | 146 | 15.40% | 76.99%[19] | |||||
Overall Soaker Hydration | 80.50% | ||||||||
Total Soaker Flour | 26.47 | 751 | 79.00% | ||||||
Total Soaker Weight | 47.78 | 1355 | 142.60% | ||||||
Soaker Flour 1 | 0.00 | 0 | 0.00% | 82.0% | 0.0 | ||||
Soaker Wht MT PG | 13.24 | 375 | 39.50% | 82.0% | 307.7 | ||||
Soaker Wht MT BC | 13.24 | 375 | 39.50% | 82.0% | 307.7 | ||||
Soaker Water | 21.31 | 604 | 63.60% | ||||||
wheat germ[20] | 0.00 | 0.0 | 0.00% | ingredient 1 | 50.0% | 0.0 | |||
malt syrup | 0.34 | 9.5 | 1.00% | ingredient 2 | |||||
recipe salt | 0.64 | 18.1 | 1.90% | ||||||
instant yeast | 0.00 | 0 | 0.00% | ingredient 3 | |||||
olive oil | 0.00 | 0 | 0.00% | ingredient 4 | |||||
water | 0.27 | 8 | 0.80% | ||||||
Whole Rye[21] | 0.00 | 0 | 0.00% | flour 1 | 82.0% | 0.0 | |||
Golden Buffalo | 0.00 | 0 | 0.00% | flour 2 | 82.0% | 0.0 | |||
KA organic (red) WW | 0.00 | 0 | 0.00% | flour 3 | 82.0% | 0.0 | |||
Wheat MT Prairie Gold | 0.00 | 0 | 0.00% | flour 4 | 82.0% | 0.0 | |||
WW white | 0.00 | 0 | 0.00% | flour 5 | 82.0% | 0.0 | |||
WW red | 0.34 | 9 | 1.00% | main flour | 82.0% | 7.8 | |||
61.46 | 1742 | 183.40% | |||||||
total salt[22] | 0.64 | 18 | 1.90% | ||||||
total flour[23] | 33.51 | 950 | 100.00% | ||||||
total water[24] | 26.98 | 765 | 80.50% | 80.5%[25] | 764.3[26] | ||||
flour from starter[27] | 6.70 | 190 | 20.00% | ||||||