flour mixture by % feeding time and how much and temp

starter name flour weight START (g) by weight starter weight (g) contanior weight (g) water start (g) Start date date/am or pm/degrees/flour(g)/water(g) smell/taste/notes on date
4-3/PM/71/60/60
4-4/pm/71/0/0 mixed
4-5/am/68/0/0 mixed
4-5/pm/68/60/60
4-6/pm/79/0/0 mixed
4-7/am/72/0/0 mixed
4-7/pm/72/100/100 weight of starter = weight of flour
4/8/pm/71/113/113
4-10/pm/69/137/137 4/3 mild sweet musty smell
march 20th 2019 4-12/pm/70/143/143 4-5 bobbels and strong fermentation smell
Edward N/A 100% whole wheat 56 429 N/A by eddie 4-13/pm/70/45/45/INTO FRIDGE TO KEEP MADE BREAD WITH 4/8 doesnt float
4-3/PM/71/60/60
4-4/pm/71/0/0 mixed
4-5/am/68/0/0 mixed
4-5/pm/68/60/60
4-6/pm/79/0/0 mixed
4-7/am/72/0/0 mixed
4-7/pm/72/80/80weight of starter = weight of flour
4/8/pm/72/55/55
4-10/pm/69/44/44 4/3 flour smell
4-12/pm/70/65/65 4-5 lost of bubbels and change in smell
1 60 100% bread flour N/A 393 60 4-3 4-13/ended 4/8 doesnt float smeels awful
4-3/PM/71/60/60
4-4/PM/71/0/10 flour soaked up to much water and is drying out
4-4/pm/71/0/0 mixed
4-5/am/68/0/0 mixed
4-5/pm/68/60/60
4-6/pm/79/0/0 mixed
4-7/am/72/0/0 mixed
4-7/pm/72/90/90 weight of starter = weight of flour
4/8/pm/71/90/90
4-10/pm/69/92/92
4-12/pm/70/135/135 4/3 flour smell
2 60 100% rye flour N/A 435 60 4-3 4-13/pm/70/24/24/INTO FRIDGE TO KEEP MADE BREAD WITH 4-5 lost of bubbels and change in smell
4-3/PM/71/60/60
4-4/PM/71/0/10 flour soaked up to much water and is drying out
4-4/pm/71/0/0 mixed
4-5/am/68/0/0 mixed
4-5/pm/68/60/60
4-6/pm/79/0/0 mixed
4-7/am/72/0/0 mixed
4-7/pm/72/85/85weight of starter = weight of flour
4/8/pm/71/90/90
4-10/pm/69/63/63 4/3 flour smell
50% all purpose 4-12/pm/70/91/91 4-5 boobeles and fermantation smell
3 60 50% whole wheat N/A 435 60 4-3 4-13/ended 4/8 floated
4-3/PM/71/60/60
4-4/PM/71/0/10 flour soaked up to much water and is drying out
4-4/pm/71/0/0 mixed
4-5/am/68/0/0 mixed
4-5/pm/68/60/60
4-6/pm/79/0/0 mixed
4-7/am/72/0/0 mixed
4-7/pm/72/100/100 weight of starter = weight of flour 4/3 flour smell
50% rye flour 4/8/pm/71/122/122 4-5 lost of bubbels and change in smell
4 60 50% whole wheat N/A 384 60 4-3 4-10/pm/EXPERIMENT ENDED 4/5 no float
4-3/PM/71/60/60
4-4/PM/71/0/10 flour soaked up to much water and is drying out
4-4/pm/71/0/0 mixed
4-5/am/68/0/0 mixed
4-5/pm/68/60/60
4-6/pm/79/0/0 mixed
4-7/am/72/0/0 mixed
4-7/pm/72/95/95weight of starter = weight of flour
4/8/pm/71/90/90
33% rye flour 4-10/pm/69/107/107 4/3 flour smell
33% whole wheat 4-12/pm/70/87/87 4-5 lost of bubbels and change in smell
5 60 33% bread flour N/A 389 60 4-3 4-13/pm/70/30/30/INTO FRIDGE TO KEEP MADE BREAD WITH 4/8 floats
 flour mixture by % feeding time and how much and temp
starter name flour weight START (g) by weight starter weight (g) contanior weight (g) water start (g) Start date date/am or pm/degrees/flour(g)/water(g) smell/taste/notes on date
4-3/PM/71/60/60
4-4/pm/71/0/0 mixed
4-5/am/68/0/0 mixed
4-5/pm/68/60/60
4-6/pm/79/0/0 mixed
4-7/am/72/0/0 mixed
4-7/pm/72/100/100 weight of starter = weight of flour
4/8/pm/71/80/80
4-10/pm/69/65/65 4/3 flour smell
4-12/pm/70/82/82 4-5 lots of bubbeles slight fermentation smell
Pint 60 100% all purpose N/A 384 60 4-3 4-13/pm/70/23/23/INTO FRIDGE TO KEEP MADE BREAD WITH 4/8 floats for a short amount of time