basic bw sourdough	weight oz	grams	percentage
60% hydration starter	0	0	0.00%
starter flour	0	0	0.00%
starter water	0	0	0.00%
90% starter	1.269863	36	2.12%
starter flour	0.668349	19	1.11%
starter water	0.601514	17	1.00%
Levain inoculation			5.57%
Levain Hydration			63.00%
Levain	19.54883	554	32.60%
Levain Flour	11.3248	321	18.89%
Levain Water	6.954169	197	11.60%
wheat germ	1.499143	42.5	2.50%
malt syrup	1.499143	42.5	2.50%
recipe salt	1.20	34.0	2.00%
instant yeast	0	0	0.00%
olive oil	0	0	0.00%
water	33.22102	942	55.40%
Whole rye	1.798972	51	3.00%
rye blend	0	0	0.00%
Wheat Montana BC	3.597944	102	6.00%
KA org White WW	0	0	0.00%
KA organic AP	20.98801	595	35.00%
Wheat Montana AP	22	612	36.00%
	103.4409	2933	172.50%
total salt	1.20	34	2.00%
total flour	59.96574	1700	100.00%
total water	40.7767	1156	68.00%
flour from starter	11.99315	340	20.00%
rise time estimate	4.643856
generation time (hours)	2
generations	2.321928