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Daily sourdough
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Dough mass, g:1600Prefermented flour in 1st levain build, %20%
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Dough hydration, %:70%
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Sourdough seed hydration, %75%
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Levain hydration, %:75%
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Prefermented flour, %50%
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Note: all bakers % are computed as absolute, relative to the whole flour in the dough, not each separately for each table.
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Note2: Editable parameters are above. For more customization, edit the Total ingredients table first, then set Soaker table percentages the way you want them.
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1. Levain build (3-build)1. Levain build (2-build)
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Build contains part of whole levain (last build added):20%60%100%Build contains part of whole levain (last build added):30%100%
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IngredientBuild 1 mass, gBuild 2 mass, gBuild 3 mass, gIngredientBuild 1 mass, gBuild 2 mass, g
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Seed starter3300Seed starter490
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Bread flour74186186Bread flour112326
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Water, 35 °C56140140Water, 35 °C84244
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Σ (last build added)163488814Σ (last build added)244814
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2. Soaker3. Final mix
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IngredientMass, gBakers %IngredientMass, gBakers %
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Bread flour00%Levain81488%
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Whole wheat flour00%Soaker00%
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Spelt flour00%Bread flour27930%
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Water00%Whole wheat flour9310%
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Salt00%Spelt flour9310%
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Ingredient 100%Water30233%
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Ingredient 200%Salt192%
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Ingredient 300%Ingredient 100%
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Ingredient 400%Ingredient 200%
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Ingredient 500%Ingredient 300%
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Ingredient 600%Ingredient 400%
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Ingredient 700%Ingredient 500%
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Ingredient 800%Ingredient 600%
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Ingredient 900%Ingredient 700%
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Ingredient 1000%Ingredient 800%
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Ingredient 1100%Ingredient 900%
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Ingredient 1200%Ingredient 1000%
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Ingredient 1300%Ingredient 1100%
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Ingredient 1400%Ingredient 1200%
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Ingredient 1500%Ingredient 1300%
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Σ00%Ingredient 1400%
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Ingredient 1500%
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Σ1600172%
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Total ingredients
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IngredientMass, gBakers %
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Bread flour74480%
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Whole wheat flour9310%
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Spelt flour 8129310%
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Water65170%
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Salt192%
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Ingredient 100%
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Ingredient 200%
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Ingredient 300%
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Ingredient 400%
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Ingredient 500%
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Ingredient 600%
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Ingredient 700%
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Ingredient 800%
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Ingredient 900%
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Ingredient 1000%
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Ingredient 1100%
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Ingredient 1200%
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Ingredient 1300%
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Ingredient 1400%
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Ingredient 1500%
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Σ1600172.0%
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