ciabatta sourdough weight oz grams percentage   ciabatta from  poolish (BBA) weight oz grams percent
                 
biga-like starter 12 340 48.44%   poolish 22.75 645 92.95%
                 
biga flour (KA org AP) 7.3 206 29.36%   flour from poolish 10.97602 311 44.84%
biga water 4.7 134 19.08%   water from poolish 11.74434 333 47.98%
      0.00%   yeast from poolish 0.029635   0.12%
                 
diastatic malt 0 0 0.00%   diastatic malt 0 0 0.00%
recipe salt 0.5 14.2 2.02%   recipe salt 0.44 12.5 1.80%
instant yeast 0 0 0.00%   instant yeast 0.17 5 0.69%
olive oil 0 0 0.00%   olive oil 0 0 0.00%
water 15 425 60.55%   water 7 198 28.60%
rye blend 2 57 8.07%   rye blend 0 0 0.00%
KA Organic AP flour 15.5 439 62.57%   bread flour 13.5 383 55.16%
  45 1276 181.65%     43.86 1243 179.20%
                 
total salt 0.50 14 2.02%   total salt 0.469635 13 1.92%
total flour 24.77273 702 100.00%   total flour 24.47602 694 100.00%
total water 19.72727 559 79.63%   total water 18.74434 531 76.58%
                 
percent barm     29.36%         44.84%
                 
biga hydration     65.00%