>>2056740>5 hour levan:35g starter at it's peak
35g strong bread flour
35g whole wheat flour
70g water
>dough mix:810g strong bread flour
90g whole wheat/spelt/whatever non-white flour is in the house at the time
680g water
19g salt.
It's a pretty standard mix, I change the water content slightly depending on how I'm feeling. We are lucky here and can get really nice flour from a local baker. All locally grown and milled. I'm not a super nerd with it so while my loaves are pretty consistent they do vary depending on the weather. I've got much lazier with my presentation as well because I only care about whats on the inside there days.
