Spelt And Rye Sourdough

	A	B	C	D	E	F
1	Spelt And Rye Sourdough
2
3	Expected Yield (weight)	1650	Please change
4	Hydration of Rye Sour (%)	100	Please change
5	Surplus Rye Sour (%)	10	Please change
6	Factor	9.439
7		Bakers %	Weight (g)
8	Straight Dough
9	Wholegrain Rye flour	20	189
10	Light Rye flour	20	189
11	Light Spelt flour	60	566
12	Water	72	680
13	Salt	1.8	16.99
14	Yeast (fresh)	1	9.44
15	Yield	174.8	1,650
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17	Rye Sour
18	Wholegrain Rye flour	20	208
19	Water	20	208
20	Mature Sour	2	21
21
22	Final Dough
23	Light Rye flour	20	189
24	Light Spelt flour	60	566
25	Water	52	491
26	Salt	1.8	16.99
27	Yeast (fresh)	1	9.44	Yeast (Instant)	3.15	g
28	Rye Sour	40	378
29	Yield	174.8	1650
30
31	Sour	ferment for 16 hours at 28 deg C
32	Dough	Proof 1 hour / rest 1 hour
33	Bake	hot with falling oven
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