⚠Starter ratio is outside the recommended 15%–25% range.
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Hybrid Baking Note:Starter percentage is relaxed to 10%–25% when backed by yeast. Commercial yeast acts as a small "rise booster" (recommended 0.2%–0.5% or ~1g).
Flour to Add
321g
Salt to Add
7g
Yeast to Add
1g
🎐Advanced Parameters
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Recipe Summary
Total Flour
357g
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Total Water
236g
Total Dough Mass
601g
Levain Ratio
20%
Total Salt Mass
7g
Complete Baker's Percentage Breakdown
Ingredient
Weight (g)
Baker's %
Prints the full recipe on one A4 page, with tick boxes for weighing out.