WholegrainSpeltSourdough

	A	B	C
1	100% Wholegrain Spelt Sourdough
2
3	Expected Yield (weight)	1600	Please change
4	Hydration of Rye Sour (%)	100	Please change
5	Surplus Rye Sour (%)	10	Please change
6	Factor	8.989
7		Bakers %	Weight (g)
8	Straight Dough
9	Wholegrain Spelt flour	100	899
10	Water	70	629
11	Rye Malt	1	9
12	Honey	3	27
13	Salt	2	17.98
14	Vegetable Oil	2	17.98
15	Yield	178	1,600
16
17	Spelt Sour
18	Wholegrain Spelt flour	25	247
19	Water	25	247
20	Mature Sour	2.5	25
21
22	Final Dough
23	Wholegrain Spelt flour	75	674
24	Water	45	404
25	Rye Malt	1	9
26	Honey	3	27
27	Salt	2	18
28	Vegetable Oil	2	18
29	Spelt Sour	50	449
30	Yield	178	1,600
31
32	Sour	ferment for 16 hours at 28 deg C
33	Dough	Proof 2 hours / rest 1 hour
34	Bake	hot with falling oven