| Ingredients | Total Formula | Levain | Final Dough | |||
| # | % | # | % | # | % | |
| AP Flour | 17.29 | 62.53% | 7.78 | 90.00% | 9.51 | 50.00% |
| WW Flour | 4.23 | 15.30% | .43 | 5.00% | 3.80 | 20.00% |
| Rye Flour | 6.13 | 22.17% | .43 | 5.00% | 5.70 | 30.00% |
| Water | 19.01 | 68.75 | 9.50 | 110.00% | 9.51 | 50.00% |
| Millet | 1.90 | 6.9% | - | 0 | 1.90 | 10.00% |
| S.C.Levain | - | - | .86 | starter 10.00% | 19.01 | 100.00% |
| Salt | .53 | 1.92% | - | - | .53 | 2.80% |
| Yeast | .02 | .07% | - | - | .02 | .10% |
| Total | - | - | 19.01 | 220.00% | 50.00 | 262.90% |
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