First the bad news: You sourdough starter of 75 grams is fairly accurate for 400 rams of flour, but 1 1/2 cups quantity is enormous and weighs about three times more than than 75 grams!. Also one cup of most flours weigh exactly 120 grams. Your conversions numbers are incorrect. Converting your white and barley flour measurements into grams, the toal flour quantity for this recipe is 400 grams. I did not use yogurt and the hydration amount in the bread I baked is 80 % water. Now the good news: The bread had a beautiful firm, moist, and quite airy crumb, such as us French bread lovers like. I also tasted excellent. The second and third time around I will increase the oat meal and flour quantities to 700 and 1000 grams, the latter for a Pullman bread pan.. Thank you for publishing this recipe, even if I had to make adjustments for my needs.. I am sure that the boule and the two loaf pan breads in your pictures required a much larger dough quantity then your recipe is suggesting. Most recipes require at least 500 grams of flour for wheat, spelt, or rye sourdough breads, but this unusual low gluten bread requires more dough for a normal sized loaf. . I could not create a decent boule, and much less two sandwich loaves, as you show in your pictures. I baked the bread in a standard loaf pan and ended up with a very nice mini loaf about half the height of a normal sized sandwich bread should look like. I have 50 years of German and French bread baking experience, and once in a while it is fun to try something different. My compliments to you for baking bread with oat, barley, and bread flour. barely flour barly