Scandinavian buttermilk sourdough

From Vanessa Kimbell's 'The Sourdough School' (p. 141)

Notes

If buying commecial buttermilk, Kimbell reccomends adding 20g of butter to it per 850g. Recomended flours are enikorn, emmer or Oland.

	Bakers %	500g total	1kg total	2kg total	3kg total	4kg total
Leaven Flour	10.3%	25	49	98	147	196
Leaven Water	9.2%	22	44	88	131	175
Leaven Starter	2.6%	6	12	25	37	50
Buttermilk	85%	202	405	810	1214	1619
Flour	50%	119	238	476	714	952
Heratage Wholegrain Flour	50%	119	238	476	714	952
Salt	2%	4.76	9.52	19	29	38
Toasted Caraway Seeds	2%	4.76	9.52	19	29	38

Percentage total: 210%
Values have been rounded where the error would not be significant (p < 0.05).