Parameters Dough Weight Starter Weight Rye % 20 30 40 50 60 80 100 Dough Hydration % *) Salt % Ingred. % Temp Units Celsius Fahrenheit *) Net hydration, water/flour All % values are given in baker's % Starter for 172.200 units of 80/20 Rye/Wheat dough, net hydration: 72.20 % Stage add to previoius stage Rye Water Starter Hydr % Factor *) Ratio **) Time Temp Storage leaven in 0.208 0.188 0.396 90.00 1. Refreshment 2 x rye, 3 x water 0.792 1.188 2.375 137.50 4.8 0.96 - 0.80 05 - 06 hr 78 - 80 2. Refreshment 5 x rye, 3 x water 11.876 7.126 21.377 66.02 12.9 0.86 - 0.54 15 - 24 hr 74 - 82 Full Sour 1.5 x rye, 1.5 x water 32.065 32.065 85.506 90.26 3.5 1.17 3 hr 86 Storage leaven out -0.208 -0.188 -0.396 Total 44.733 40.378 85.506 90.26 153.9 *) Flour multiplication

**) Flour multiplication / time

Mix Full Sour Wheat Rye Water Salt Ingred. Final Hydration Rest. Time Ferment. Temp 85.506 19.793 34.232 30.888 1.781 0.000 172.200 72.20 10 min 84 Dough - Total flour: 98.966, Rye: 79.172, Wheat: 19.793, Water: 71.453

Ratios: St-Fl / Tot-Fl 45.20 %, St-Ry / Tot-Ry 56.50 % Formulas (with exception of 30%, 50% and 100 % rye calculations) are from: Spicher, G., Handbuch Sauerteig, 5th edition 1999, Behrs Verlag, 202-204 HOME->SD-> SD-Dtm3-2 Contents of this site is ©. Copyrighted use of material requires previous authorization. Comments and constructive critique encouraged