Flour	Gluten Proteins	GlutenAbsorption	Ash	Pentosan Absorption	Package Absorption	MoistureAbsorption	Dry Protein	Dry Ash	PackAbPer
Select Flour
Bob's Artisan	11.11	1.8	.50	15	14	62	12.92	.58	.86
Bob's OWW	12.63	1.8	1.5	15	14	63	14.69	1.74	.86
Bob's Rye	11.30	1.8	1.6	15	14	65	13.14	1.86	.86
Bob's Spelt	8.00	1.8	.70	15	14	60	9.30	.81	.86
KA 12.7	10.93	1.8	.50	15	14	62	12.71	.58	.86
KA OWW	11.43	1.8	1.5	15	14	63	13.29	1.74	.86
CM BC 11.5	11.50	1.8	.60	15	14	59	13.37	.70	.86

Baker's Formula Table

Recipe				Baker's Formula
Starter	Qty	Recipe in Grams	Ingredient Percentage	Ingredients	Quantity in Grams	Baker's Percentage
	flour		pct
	flour		pct	Starter	Qty	pct
	flour		pct	Levain	Qty	pct
	flour		pct	Dough	Qty	pct
	Water		pct	Water	Qty	pct
	Yeast		pct	Yeast	Qty	pct
	Salt		pct	Salt	Qty	pct
	Oil		pct	Oil	Qty	pct
Total Starter		0.00	%	Total	0.00	%
Levain	Qty	Grams	Ingredient Percentage	Selected Flours
	flour		pct	Flours	Grams	Percentage
	flour		pct		Qty	pct
	flour		pct		Qty	pct
	flour		pct		Qty	pct
	Water		pct		Qty	pct
	Yeast		pct		Qty	pct
	Salt		pct		Qty	pct
	Oil		pct		Qty	pct
Total Levain		0.00	%
Dough	0.00	Grams	Ingredient Percentage	Total Flour	0.00	%
	flour		pct	Sourdough Artisan Rustic
	flour		pct	Max/Min	Total Hydration gr.	0
	flour		pct	Suggested	Total as Percent	0
	flour		pct	Hydration	Total Cross Check %	0
	flour		pct	Artisan Rustic	0	0
	flour		pct	Add to Dough Hydration	0	0
	flour		pct	Dry Table	PD	AD
	Water		pct	flour
	Yeast		pct	flour
	Salt		pct	flour
	Oil		pct	flour
Total Dough		0.00	%	flour
Total Combined	Starter/Levain/Dough	0.00		flour
				flour

Hydration Reference Table

Flour	Gluten Proteins	1.8-2.0	Gluten Hydration	Ash	Pentosan Absorption	Ash Hydration	Package Absoption	Moisture Absoption	Base Hydration	Flour in Grams	PackAb Percentage

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