Am I the only one who sits down and figures out the math for a recipe like this? I know a spreadsheet would be faster for these calculations, somehow paper and pen just seems easier, especially while lying in bed at 2 am. 😄
In case you take the time to understand what’s on that page, it’s Rue’s recipe for Polenta Sourdough with sunflower seeds and pepitas converted to the amount I need for 3 boules in one batch (1100g of flour in total) and changing the Levain from 80% hydration to 100%. I know it looks a mess, but that’s the plan for the next weekend’s bake! Ha ha!