Flour	Gluten Proteins	GlutenAbsorption	Ash	Pentosan Absorption	Package Absorption	MoistureAbsorption	Dry Protein	Dry Ash	PackAbPer
Select Flour
Bob's Artisan	11.11	1.8	0.199998	.50	15	0.075	14	62	0.485	12.92	.58	.86	0.760
Bob's OWW	10.5263	1.8	0.1894734	1.50	15	0.225	14	63	0.490	12.34	1.74	.86	0.90463
Bob's Rye	11.30	1.8	0.2034	1.6	15	0.24	14	65	0.500	13.14	1.86	.86	0.943
Bob's Spelt	8.00	1.8	0.144	.70	15	0.105	14	60	0.499	9.30	.81	.86	0.748
KA 12.7	10.93	1.8	0.19674	.50	15	0.075	14	62	0.487	12.71	.58	.86	0.759
KA OWW	11.42	1.8	0.20556	1.50	15	0.225	14	63	0.480	13.28	1.74	.86	0.910
CM BC 11.5	11.50	1.8	0.207	.60	15	0.09	14	59	0.449	13.37	.70	.86	0.746
Nature's Path 60/40 Blend	10.29	1.8	0.18522	.65	15	0.0975	14	61.7	0.490	11.97	.76	.86	0.77251
KA 11.7	10.06	1.8	0.18108	.50	15	0.075	14	60	0.473	11.70	.58	.86	0.73329
KA White WW	10.49	1.8	0.18882	.45	15	0.0675	14	60	0.473	12.20	.52	.86	0.72911
Generic Type 65	9.89	1.9	0.18791	.559	16	0.08944	14	60	0.479	11.50	.65	.86	0.75585
Generic Type 110	11.18	1.9	0.21242	.946	16	0.15136	14	60	0.459	13.00	1.10	.86	0.82278
Generic Rye Flour Type 1150	7.74	1.9	0.14706	.946	16	0.15136	14	60	0.499	9.00	1.10	.86	0.79742

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	Total Hydration Factor	Recipe Hydration

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