I have a nice active sponge that will double upon feeding in a couple hours.
I use it mostly for a multigrain loaf bread. PBJ.
I had been weening the doughs off added yeast as the sponge became more potent.
I'm at the point where I think my sponge has enough gas in of itself to rise the bread.
Normally I add 2.5tsp salt to a loaf. Should I use less salt when trying a no added yeast loaf?
2c sponge, 2c bread, 2c combined rye, ww, oats, 1/4c each of buckwheat and teff.
5Tbsp combined wheat and rye berries and black rice.
Gluten, malt powder, malted barley syrup.
Which would be 1.8-2% of total flour. But since you work in volume I couldn't venture a guess as to what that would be.