ww hearth one-step[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% | 97.47%[8] | 82.0% | 6.8 | |||
starter water | 0.24 | 7 | 0.70% | ||||||
Overall Levain Inoculation[9] | 97.47%[10] | ||||||||
Overall Levain Hydration[11] | 80.00%[12] | ||||||||
Levain | 0.54 | 15 | 1.62% | ||||||
Levain Whole Rye Flour[13] | 0.00 | 0.0 | 0.00% | 0.00%[14] | levain flour 1 | 82.0% | 0.0 | ||
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] | 0.01 | 0 | 0.02% | 2.53%[17] | main levain flour | 72.0% | 0.2 | ||
Levain Water[18] | 0.01 | 0 | 0.02% | 2.03%[19] | |||||
Overall Soaker Hydration | 100.00% | ||||||||
Total Soaker Flour | 0.00 | 0 | 0.00% | ||||||
Total Soaker Weight | 0.00 | 0 | 0.00% | ||||||
Soaker Flour 1 | 0.00 | 0 | 0.00% | 82.0% | 0.0 | ||||
Soaker Wht MT PG | 0.00 | 0 | 0.00% | 82.0% | 0.0 | ||||
Soaker Wht MT BC | 0.00 | 0 | 0.00% | 82.0% | 0.0 | ||||
Soaker Water | 0.00 | 0 | 0.00% | ||||||
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 | 26.73 | 758 | 79.78% | ||||||
Whole Rye[21] | 1.44 | 41 | 4.30% | flour 1 | 82.0% | 33.5 | |||
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 | |||
Whole Spelt | 5.03 | 143 | 15.00% | flour 4 | 72.0% | 102.6 | |||
WW white | 13.50 | 383 | 40.30% | flour 5 | 82.0% | 313.9 | |||
WW red | 13.24 | 375 | 39.50% | main flour | 82.0% | 307.7 | |||
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] | 764.7[26] | ||||
flour from starter[27] | 0.30 | 9 | 0.90% | ||||||