ingredientes receita original (g) receita normalizada (%) receita adaptada (g)

WWF 604,89 98,00 80,55

WF 0,00 0,00 0,00
BF 12,34 2,00 1,64
RF 108,92 15,00 14,50
total flours (g) 726,15 100,00 96,69
water 450,00 61,97 59,92
oil 22,00 3,03 2,93
porridge 268,68 37,00 35,78
tbsp honey 21,78 3,00 2,90
total liquid content (here I considered the respective water
contents of porridge and honey to be 370% and 19%. Because
the hydration target is 65%, I considered an extra hydration
contribution from each one to be respectively 370-65=305%
and (19/81)-65=-64%) 645,97 88,96 86,02
starter 36,31 5,00 4,83
salt 13,07 1,80 1,74
total 1537,99 211,8 204,80
percentagem de centeio (%) 15,00 total flours (g) 96,69
massa final (g) 205 hidratação (%) 65,00

RECOMENDAÇÃO flours in original recipe (g) flours in adapted (g)

percentagem de centeio (%) hidratação (%) 726,15 96,69
0,00 65,00
5,00 64,05
10,00 63,10 Porridge Strength (5 to 15%)
15,00 62,15 10,00
20,00 61,20
25,00 60,25 hydration in porridge (%) hydration in honey (%)
30,00 59,30 370,00 23,00
35,00 58,35
40,00 57,40 extra water in honey in original recipe (%) extra water content in honey adapted (%)
45,00 56,45 -1,56 -1,56
50,00 55,50
55,00 54,55 extra water in porridge in original recipe (%) extra water in porridge in adapted (%)
60,00 53,60 30,50 30,50
65,00 52,65
70,00 51,70 extra liquids to total flours in original recipe (%)extra liquids to total flours in adapted (%)
75,00 50,75 28,94 28,94
80,00 49,80
85,00 48,85 extra water in honey in final recipe (g) extra water in porridge in final recipe (g)
90,00 47,90 -0,05 174,35
95,00 46,95
100,00 46,00