Baker’s Percentage Index
WHEAT
flemish desem
leaven
flour 100
water 90
starter 25
dough
flour 100
water 95
leaven 20
sea salt 2.25
walnut desem
leaven
flour 100
water 95
starter 25
dough
flour 100
water 100
leaven 20
sea salt 2.25
walnuts 26
piedmont loaf
leaven
flour 100
water 100
starter 25
dough
flour, wwb 70
flour, 75b 30
water 85
leaven 20
sea salt 2
whole-wheat flax bread
leaven
flour 100
water 66
starter 8
flax soaker
flax 100
water 146
dough
flour, wwb 70
flour, 75b 30
water 61
leaven 16
flax soaker 46
sunflower seeds 9
sea salt 2.35
nc sourdough + nc miche
leaven
flour 100
water 100
starter 20
dough
flour 100
water 72
leaven 48
sea salt 3.25
hippy desem
leaven
flour 100
water 70
starter 35
dough
flour, 85b 80
flour, wwb 20
water 70
leaven 16
honey 5
sea salt 2.2
pumpkin seeds 8
sunflower seeds 8
flax seeds 3
sesame seeds 3
poppy seeds 3
ciabatta sandwich rolls
biga
flour 100
water 67
yeast 0.6
dough
flour, 85b 90
flour, wwb 10
water 83
yeast 2.8
biga 44
sea salt 2.1
hemp crisp breads
leaven
flour 100
water 100
starter 20
dough
flour, 85b 80
flour, wwb 20
water 50
hemp hearts 13
sea salt 2.5
high-extraction focaccia
leaven
flour 100
water 100
starter 20
dough
flour 100
water 90
olive oil 5
leaven 20
sea salt 2.5
porridge bread
leaven
flour 100
water 100
starter 17
dough
flour, 75b 80
flour, wwb 20
water 80
leaven 20
porridge 75
soaker 25
sunflower seeds 12.5
sea salt 2.5
piedmont miche
rye leaven
flour 100
water 95
starter 4
wheat leaven
flour 100
water 66
starter 8
dough
flour, wwb 60
flour, 75b 40
water 67
leaven rye 91
leaven wheat 300
salt 6
miche baby
rye leaven
flour 100
water 100
starter 25
wheat leaven
flour 100
water 100
starter 25
dough
flour, 75b 80
flour, whole rye 10
flour, whole spelt 10
water 85
leaven rye 14
leaven wheat 14
sea salt 2
rustic peasant bread
leaven
cracked rye 100
water 100
starter 20
dough
flour 100
scald 71
water 80
leaven 20
sea salt 2.25
southeast sourdough
leaven
flour 100
water 100
starter 20
dough
flour, 75b 75
flour, white wheat 20
flour, whole rye 5
water 85
leaven 12
sea salt 2.5
all stone-ground pizza dough
leaven
flour, white wheat 100
water 100
starter 20
dough
flour, 75b 95
flour, white wheat 5
water 66
leaven 17
sea salt 3
gregario’s cg pizza dough
leaven
flour, Khorasan/Kamut 100
water 100
leaven 20
dough
flour, 75b 70
flour, sifted spelt 19
flour, Khorasan/Kamut 11
water 75
leaven 7
sea salt 2.25
RYE
danish rye
leaven
flour 100
water 150
leaven 75
dough
flour 100
water 50
leaven 100
sorghum 5
salt 5
dark rye w/CARAWay, fennel + cardamom
leaven
flour 100
water 95
starter 8
dough
flour, whole rye 43
flour, 75b 57
water 75
leaven 82
sea salt 2.9
bread spice.5
100% sourdough coffee can rye
leaven
flour 100
water 100
starter 25
dough
flour, wrye 25
flour, lrye 75
water 75
leaven 60
malt 5
sea salt 2.1
caraway 1.1
anise .6
fennel .6
seeded rye
leaven
flour 100
water 100
starter 20
soaker
rye chops 100
pumpkin seeds 20
sunflower seeds 40
sesame seeds 40
nut milk 80
coffee 40
sorghum syrup 10
dough
flour, wwb 50
flour, rye 25
flour, 75b 25
water 106
leaven 65
soaker 165
sea salt 3
rugbrØd
leaven
flour, rye 100
water 100
starter 25
soaker
cracked rye 100
water 158
dough
flour, wwb 73
flour, rye 27
water 88
leaven 58
soaker 211
buttermilk 30
sunflower seeds 17
pumpkin seeds 17
flax seeds 39
sesame seeds 19
sea salt 3.3
volkornbrot w/fen + sesame
leaven
flour 100
water 95
starter 10
soaker
rye meal 100
water 135
sesame seeds 46.5
fenugreek 15.5
sea salt 6.5
dough
flour 100
water 54
soaker 349
leaven 230
seeded rye w/kvass
leaven
flour 100
water 100
starter 20
pre-ferment
flour 100
water 60
leaven 32
soaker 172
salt 6
dough
flour 100
water/kvass/beer 156
cracked rye 204`
preferment 1036
russian scalded rye
leaven#1
flour 100
water 200
starter 10
leaven#2
flour 100
leaven#1 186
dough
flour 100
water 86
scald 205
leaven 205
sea salt 5
whole rye
leaven
flour 100
water 100
starter 5
dough
flour 100
water 78
rye sprouts 25
leaven 150
soaker 20
sea salt 2.5
nordic rye w/ beer+sorghum
leaven#1
flour 100
water 100
starter 50
leaven#2
flour 100
water 100
leaven#1 50
soaker#1
old bread 100
water 100
porridge
rye berries 100
dark beer 208
dough
flour 100
dark beer 70
leaven 179
porridge 79
sorghum 8
soaker#1 28
soaker#2 129
sea salt 5
sprouted +seeded rye
leaven
flour 100
water 100
starter 20
dough
flour 100
water 101
buttermilk 35
beer 12
honey 5
leaven 49
sea salt 2.5
rye sprouts 35
buckwheat sprouts 25
sunflower seeds 10
pumpkin seeds 10
flax seeds 4
sesame seeds 4
BLENDS AND OUTLIER GRAINS
Sourdough Doughnuts
leaven
flour 100
water 100
starter 20
dough
flour 100
milk 35
butter 35
leaven 35
sugar 10
salt 2
vanilla 2
appalachian anadama bread
leaven
flour 100
water 100
starter 20
dough
flour, Einkorn 95
flour, corn 5
grits, soaked 100
water 66
buttermilk 33
leaven 15
sorghum 5
sea salt 2.8