Flour Setup:
Enter your total flour weight in grams, then specify the ratio of white to wholemeal flour. The percentages must add up to 100% (example: 90% white flour + 10% wholemeal flour = 100%).

Hydration:
Start with 65% hydration as a good baseline.

Salt:
Use 2% salt for optimal results.

Starter:

• Room temperature (around 22°C): Start with 20% starter
• Cold conditions: Increase to 30% starter