|Ingredient||Weight||US Volume||Bakers Percentage|
|filtered water||3000 g||105.82 oz||12.71 cups||61.22% (hydration)|
|red fife flour||4900 g||172.84 oz||38.41 cups||100.00%|
|red fife sour starter||1000 g||35.27 oz||7.84 cups||20.41%|
|fresh yeast||60 g||2.12 oz||0.26 cups||1.22%|
|honey||200 g||7.05 oz||0.88 cups||4.08%|
|sea salt||45 g||1.59 oz||3.2 tbspns||0.92%|
Total Weight: 9205 grams / 324.70 ounces
Total Flour Weight: 4900 grams / 172.84 ounces
Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know  of any corrections.
Mix for 5 minutes on speed 1 * It is necessary to scrape down the bowl after the first couple of minutes.
Let rest for 10 minutes at room temperature
Mix for 5 minutes on speed 1
Let rest 1 hour before cutting.
Cut into whatever size and shape you prefer. Makes approximately (10) 850 g loaves.
. Once you have a well established starter for the recipe. I am confident that you can omit the yeast, and naturally leaven the dough.