Mixed Flour Miche (2)	weight oz	percentage		miche (close to bba)	weight oz	percent
bba style barm	7	15.7%		std barm	7	15.7%
bread flour from barm	3.5	7.9%		bread flour from ww barm	3.5	7.9%
water from barm	3.5	7.9%		water from std barm	3.5	7.9%
firm starter whole red wheat	0	0.0%		firm starter whole red wheat	4.5	10.1%
firm starter sifted red wheat	3	6.7%		firm starter sifted red wheat	0	0.0%
firm starter spelt flour	4	9.0%		firm starter sifted white wheat	0	0.0%
firm starter bread flour	2	4.5%		firm starter bread flour	4.5	10.1%
firm starter water	4	9.0%		firm starter water	4	9.0%
diastatic malt	0.70	1.6%		diastatic malt	0	0.0%
recipe salt	0.81	1.8%		recipe salt	0.875	2.0%
water	29.5	66.3%		water	24	53.9%
whole red	3	6.7%		whole red	14	31.5%
sifted red	8	18.0%		sifted red	0	0.0%
sifted white	8	18.0%		sifted white	0	0.0%
whole spelt	3	6.7%		whole spelt	0	0.0%
rye blend	3	6.7%		rye blend	0	0.0%
high gluten flour	7	15.7%		high gluten	0	0.0%
bread flour	0	0.0%		bread flour	18	40.4%
total coarse flour	13	29.2%		total coarse flour	18.5	41.6%
total red whole grain flour	3	6.7%		total red whole grain flour	18.5	41.6%
total white high extraction flour	15	33.7%		total white high extraction flour	0	0.0%
total bread flours	12.5	28.1%		total bread flours	26	58.4%
total red wheat	14	31.5%		total red wheat	18.5	41.6%
total salt	0.81	1.8%		total salt	0.875	2.0%
total flour	44.5	100.0%		total flour	44.5	100.0%
total water	37	83.1%		total water	31.5	70.8%
total firm starter flour	12.5	100.0%		total firm starter flour	12.5	100.0%
total firm starter water	7.5	60.0%		total firm starter water	7.5	60.0%
total weight	83.0137			total weight	76.875