| ciabatta sourdough | weight oz | grams | percentage | ciabatta from poolish (BBA) | weight oz | grams | percent | |
| firm recipe starter | 9 | 255 | 36.07% | poolish | 22.75 | 645 | 92.95% | |
| starter flour | 1 | 28 | 4.01% | |||||
| starter water | 1 | 28 | 4.01% | |||||
| firm recipe starter flour | 4.5 | 126 | 17.85% | flour from poolish | 10.97602 | 311 | 44.84% | |
| firm recipe starter water | 2.5 | 72 | 10.20% | water from poolish | 11.74434 | 333 | 47.98% | |
| yeast from poolish | 0.029635 | 0.12% | ||||||
| diastatic malt | 0.08 | 2.4 | 0.33% | diastatic malt | 0 | 0 | 0.00% | |
| recipe salt | 0.5 | 14.2 | 2.00% | 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 | 16.5 | 468 | 66.12% | water | 7 | 198 | 28.60% | |
| rye blend | 2 | 57 | 8.01% | rye blend | 0 | 0 | 0.00% | |
| Golden Buffalo | 5 | 142 | 20.04% | whole wheat | 0 | 0 | 0.00% | |
| KA Organic AP flour | 12.5 | 354 | 50.09% | bread flour | 13.5 | 383 | 55.16% | |
| 45.58333 | 1292 | 182.67% | 43.86 | 1243 | 179.20% | |||
| total salt | 0.50 | 14 | 2.00% | total salt | 0.469635 | 13 | 1.92% | |
| total flour | 25.0 | 707 | 100.00% | total flour | 24.47602 | 694 | 100.00% | |
| total water | 20.0 | 568 | 80.33% | total water | 18.74434 | 531 | 76.58% | |
| percent flour from firm starter | 21.86% | 44.84% | ||||||
| firm starter hydration | 65.00% |