| ciabatta sourdough | weight oz | grams | percentage | ciabatta from poolish (BBA) | weight oz | grams | percent | |
| barm | 2 | 57 | 8.16% | poolish | 22.75 | 645 | 92.95% | |
| barm flour (KA org AP) | 1 | 28 | 4.08% | flour from poolish | 10.97602 | 311 | 44.84% | |
| barm water | 1 | 28 | 4.08% | water from poolish | 11.74434 | 333 | 47.98% | |
| 0.00% | yeast from poolish | 0.029635 | 0.12% | |||||
| diastatic malt | 0.074653 | 2.1 | 0.30% | diastatic malt | 0 | 0 | 0.00% | |
| recipe salt | 0.495 | 14.0 | 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 | 23.5 | 666 | 95.92% | water | 7 | 198 | 28.60% | |
| rye blend | 2 | 57 | 8.16% | rye blend | 0 | 0 | 0.00% | |
| Golden Buffalo | 21.5 | 610 | 87.76% | bread flour | 13.5 | 383 | 55.16% | |
| 49.56965 | 1405 | 202.33% | 43.86 | 1243 | 179.20% | |||
| total salt | 0.50 | 14 | 2.02% | total salt | 0.469635 | 13 | 1.92% | |
| total flour | 24.5 | 695 | 100.00% | total flour | 24.47602 | 694 | 100.00% | |
| total water | 24.5 | 695 | 100.00% | total water | 18.74434 | 531 | 76.58% | |
| percent barm | 4.08% | 44.84% |