ww reconstituted mash sd[1] weight oz grams percentage levain percentage Inputs are in blue Consistency & Hydration[2]
        Hydration[3] Water[4]
Storage Starter 1 0.00 0 0.00% starter 1 hydration[5] 60.00% 70.0%[6]
       
starter flour 0.00 0 0.00% 0.00%[7] 0.0%[8] 0.0
starter water 0.00 0 0.00%
       
Storage Starter 2 1.41 40 2.00% starter 2 hydration[9] 85.00%
       
starter flour 0.76 22 1.08% 7.21%[10] 0.0% 15.1
starter water 0.65 18 0.92%
       
Overall Levain Inoculation[11]       7.21%[12]
Overall Levain Hydration[13]       65.00%[14]
Levain 17.46 495 24.75%
       
Levain Whole Rye Home Mill[15] 2.38 67.5 3.38% 22.50%[16] levain flour 1 10.0% 54.0
Levain Whole Spelt Home Mill 2.38 67.5 3.38% 22.50%[17] levain flour 2 -10.0% 40.5
HRSHWS Cream Blend[18] 5.06 143 7.17% 47.79%[19] main levain flour 1.011505 10.0% 114.7
Levain Water[20] 6.23 177 8.83% 58.87%[21] 0.778768
       
Overall Final Mash Hydration       173.70%
Evaporation Loss       12.00%[22]
Coarse HRS/HWS Red/Bran blend 10.58 300 15.00% 10.0% 240.0
HRS/HWS Golden Blend 17.64 500 25.00% 10.0% 400.0
Mash Flour 3 0.00 0 0.00% 10.0% 0.0
Total Mash Flour 28.22 800 40.00%
Mash Water 52.40 1486 74.28% 1476
Total Mash Weight 77.24 2190 109.48%
        135.0
Overall Soaker Hydration       0.00%
Soaker Salt 0.00 0.0 0.00% 0.00%
Total Soaker Flour 31.75 900 45.00%
Total Soaker Weight 31.75 900 45.00%
       
Soaker Flour 1 0.00 0 0.00% 10.0% 0.0
HRS/HWS Cream Blend 0.00 0 0.00% 10.0% 0.0
HRS/HWS Cream Blend 31.75 900 45.00% 10.0% 720.0
Soaker Water 0.00 0 0.00%
       
instant yeast[23] 0.07 2.0 0.10% ingredient 1 0.0% 1.4
malt syrup 0.71 20.0 1.00% ingredient 2
recipe salt 1.41 40.0 2.00%
butter 0.00 0 0.00% ingredient 3
milk 0.00 0 0.00% ingredient 4
water 0.54 15 0.77%
Whole Rye[24] 0.00 0 0.00% flour 1 10.0% 0.0
Golden Buffalo 0.00 0 0.00% flour 2 10.0% 0.0
KA organic (red) WW 0.00 0 0.00% flour 3 10.0% 0.0
Wheat MT Bronze Chief 0.00 0 0.00% flour 4 10.0% 0.0
Gold Medal AP 0.00 0 0.00% flour 5 0.0% 0.0
HRS/HWS Cream Blend 0.00 0 0.00% main flour 143 10.0% 0.0
  129.17 3662 183.10%
       
total salt[25] 1.41 40 2.00%
total flour[26] 70.55 2000 100.00%
total water[27] 56.44 1600 80.00% 79.3%[28] 1585.7[29]
       
flour from starter[30] 10.58 300 15.00%
 
[1]
bwraith:
Change recipe title.
[2]
bwraith:
This section is to help estimate the amount of water needed to achieve a desired consistency. For each type of flour, enter the desired hydration. The total water and hydration is then calculated and can be used to guide the input to the overall hydration input for the recipe.
[3]
bwraith:
Enter desired hydration for each flour type.
[4]
bwraith:
This is the calculated amount of water given the desired hydration entered for each flour in the recipe.
[5]
bwraith:
This is the hydration of your storage starter. I've provided for the possibility of including a second amount of storage starter in the levain. This is so you can combine a firm and liquid storage starter in the levain.
[6]
bwraith:
desired equivalent white bread  flour consistency.
[7]
bwraith:
Percentages are of total levain flour including storage starter flour in this case.
[8]
bwraith:
hydration offset for type of flour.
[9]
bwraith:
This is the hydration of second storage starter, if you happen to add a second amount of storage starter with a different hydration.
[10]
bwraith:
Percentages are of total levain flour including storage starter flour in this case.
[11]
bwraith:
This number is the percentage of fermented flour from the starters going into the levain. This number can be used on the summary page to calculate a fermentation time for the levain.
[12]
bwraith:
Percentages are of total levain flour including storage starter flour in this case.
[13]
bwraith:
This is the hydration desired for the levain. The amount of flour and water to add are stated in "Levain Flour" and "Levain Water"
[14]
bwraith:
Percentages are of total levain flour including storage starter flour in this case.
[15]
bwraith:
Levain flours 1-2 can be set as a percentage of the total levain flour weight. You can change the labels on the left to suit you.
[16]
bwraith:
Percentages are of total levain flour including storage starter flour in this case.
[17]
bwraith:
Percentages are of total levain flour including storage starter flour in this case.
[18]
bwraith:
The main levain flour will be calculated from the inoculation desired less flour contributed by the storage starters and the additional levain flours above. The label can be changed to reflect the type of flour used.
[19]
bwraith:
Percentages are of total levain flour including storage starter flour in this case.
[20]
bwraith:
This is the levain water you need to add to bring the overall hydration to the "Overall Levain Hydration". It is the total water in the levain less any water added by storage starters.
[21]
bwraith:
Percentages are of total levain flour including storage starter flour in this case.
[22]
bwraith:
Water was sufficent, but could have used even more hydration. Evaporation was greater than 12% - maybe closer to 20%.

[23]
bwraith:
The ingredients 1-4 can be set as a percentage of the total flour weight. You can change the labels on the left to suit you.
[24]
bwraith:
The percentage of each of flour 1-5 can be set as a percentage of total flour weight. The main flour will be calculated as the remaining flour so tha the total flour in the dough will be as input below. Change the labels to indicate the type of flour used.
[25]
bwraith:
This is the percentage of salt as a percentage of total flour weight in the dough.
[26]
bwraith:
Enter the total amount of flour in the dough. This is the total flour weight including flours 1-5, main flour, levain flour, and starter flour.
[27]
bwraith:
This is the overall hydration of the dough. It is the sum of all water as a percentage of the total flour weight in the dough.
[28]
bwraith:
Total overall hydration from total water at right.
[29]
bwraith:
Total water from desired hydration for each flour.
[30]
bwraith:
This is the percentage of fermented flour in the dough as a percentage of total flour weight in the dough. This is the inoculation of the dough which can be used on the summary page to calculate the fermentation and proof times for the dough.