This bread came from Flour Water Salt Yeast, the 50% W hole Wheat with Biga formula. I followed it pretty closely, although I do note that my scale does not match up with his measurements for the yeast. Since his measuring spoon equivalent yielded less yeast than his weight measurements, I used the measuring spoon equivalent. The only thing I added were a few oats in the basket to reduce sticking. It worked for one of the two loaves.