I can give you an approximation. I often know a weight for flour but the amount of different types can vary. These loaves used some all purpose, bread, rye and whole wheat. I think each loaf was about like this:
starter: 150grye: 100gall purpose: 100gwhole wheat: 100gbread: 150gwater: 300g, salt: 10-11g
I tend to be a bit "careless" with water and if I am a little over just go with it for a higher hydration. This is my "non-thinking" loaf for when I need bread but can't really pay attention because other things need to be done.
It is actually a nice combo of flours! Well done!
You are quite welcome. I commented on another post in which you suggested a 1:2:3 sourdough, that this essentially that - makes it very easy when just trying to produce some loaves.
daily bread! Has to be tasty as well as easy enough to do every day.
Well done and happy baking Edo
Great looking bread!
Thanks - appreciate the kind words.
they look awesome
Thank you for the comment.