Weekday Sourdough - 83%

I've been keeping an Excel spreadsheet to document my sourdough recipe as I gradually increase the hydration percentage of the dough.  Here's the start of an attempt to document crumb shots.

Levian

INGREDIENT AMOUNT BAKER'S PERCENTAGE
Sourdough Starter 20 g 20%
Water 100 g 100%
King Arthur AP Flour 100 g 100%

Dough

INGREDIENT AMOUNT BAKER'S PERCENTAGE
Water 305 g 78%
King Arthur AP Flour 350 g 90%
Whole Wheat Flour 20 g 5%
Rye Flour 20 g 5%
Salt 8 g 2%
Levian 220 g

Final Mixture

INGREDIENT AMOUNT BAKER'S PERCENTAGE
Water 415 g 83%
Salt 8 g 2%
Flour 500 g 100%

IMG_20180505_085115.jpg

Weekday Sourdough - 84%

King Arthur Flour Bakealong - Almond Puff Loaf