| Culture | 7 |
| Flour starter | PRIBRD01 |
| Flour dough | Flour mixture 1 |
| Formula | 5-50-50-100-56-1-500 |
| Procedure | 3 |
| Fermentation | 2.5 hours at 30 C |
| Proofing | 2 hours at 30 C |
| Remarks | A sourdough with a liquid starter (hydration 100%). The starter constitutes 50% of the final dough. |