I’ve been keeping an Excel spreadsheet to document my sourdough recipe as I gradually increase the hydration percentage of the dough. Here’s the start of an attempt to document crumb shots.
Levian
| INGREDIENT | AMOUNT | BAKER’S PERCENTAGE |
| Sourdough Starter | 20 g | 20% |
| Water | 100 g | 100% |
| King Arthur AP Flour | 100 g | 100% |
Dough
| INGREDIENT | AMOUNT | BAKER’S PERCENTAGE |
| Water | 305 g | 78% |
| King Arthur AP Flour | 350 g | 90% |
| Whole Wheat Flour | 20 g | 5% |
| Rye Flour | 20 g | 5% |
| Salt | 8 g | 2% | Levian | 220 g |
Final Mixture
| INGREDIENT | AMOUNT | BAKER’S PERCENTAGE |
| Water | 415 g | 83% |
| Salt | 8 g | 2% |
| Flour | 500 g | 100% |
Ben There Shot That 