sourdough focaccia	weight oz	grams	percentage		focaccia from poolish	weight oz	grams	percent
barm	14	397	63.6%		poolish	20	567	92.4%
barm flour	7	198	31.8%		flour from poolish	9.64925	274	44.6%
barm water	7	198	31.8%		water from poolish	10.3247	293	47.7%
					yeast from poolish	0.026053	1	0.1%
diastatic malt	0	0	0.0%		diastatic malt	0	0	0.0%
recipe salt	0.5	14	2.3%		recipe salt	0.5	14	2.3%
instant yeast	0	0	0.0%		instant yeast	0.17	5	0.8%
olive oil	3	85	13.6%		olive oil	3	85	13.9%
water	10	283	45.5%		water	6	170	27.7%
rye blend	2	57	9.1%		rye blend	0	0	0.0%
flour	13	369	59.1%		flour	12	340	55.4%
total weight	42.5	1205	193.2%			41.67	1181	192.5%
total salt	0.5	14	2.3%		total salt	0.5	14	2.3%
total flour	22	624	100.0%		total flour	21.64925	614	100.0%
total water	17	482	77.3%		total water	16.3247	463	75.4%
percent barm			31.8%		percent poolish			44.6%