Sourdough Loaf Recipe Calculator

Recipe	Properties
1) Refresh Starter	Starter properties Hydration: % Salt: % All-Purpose Flour: % Bread Flour: % Whole Wheat Flour: % Rye Flour: %
2) Build Levain Starter: g Water: g All-Purpose Flour: g Bread Flour: g Whole Wheat Flour: g Rye Flour: g Salt: g	Levain properties % Starter: % Hydration: % Salt: % All Purpose Flour: % Bread Flour: % Whole Wheat Flour: % Rye Flour: % Levain Weight: g
3) Build Dough All of the Levain, Water: g All-Purpose Flour: g Bread Flour: g Whole Wheat Flour: g Rye Flour: g Salt: g	Dough properties % Levain: % Hydration: % Salt: % All Purpose Flour: % Bread Flour: % Whole Wheat Flour: % Rye Flour: % Final Weight: g

Pain de Campagne
- is from the Food Network here
- is from The Bread She Bakes here. Wrongly claims 71.5% hydration
- is from Ecole internationale de boulangerie, video is here
- is from Boulangerie Pas à Pas N°16 (10g of salt portion is baking powder!), video is here
- is Mike Dilger's standard 40% whole grain bread
- is Mike Dilger's standard 80% whole grain bread
- is Mike Dilger's two-stage (Pump & Squeeze)
Sourdough Baguettes
- is the San Joaquin Sourdough Baguettes from dmsnyder on The Fresh Loaf here
SF Sourdough
- is dmsnyder's SF Sourdough Take #4 from 2012 on The Fresh Loaf here
- is Mike Dilger's modifications from dmsnyder's SF Sourdough Take #4 (see recipe just above for approximate process)
Rye
- 1. freshening: 6 hours at 26C
  2. basic sour: 15-24 hours at 25C
- 1. full sour: 3 hours at 30C
  2. proof dough: 15-20 minutes at 29C (seems very short)