I'm a little confused about hydration when it comes to percentage or how it's measured in any bread, for that matter. can someone explain a bit? thank you.
being considered 100% all the time. So if you have 1000 grams of flour and you have 800 grams of water, that is 80% hydration. It is the same for dough and for starters/levain/whatever you want to call it.
being considered 100% all the time. So if you have 1000 grams of flour and you have 800 grams of water, that is 80% hydration. It is the same for dough and for starters/levain/whatever you want to call it.
Thank you Danni3113.
http://breadcalc.com/
Thank you, I bookmarked it. It will definitely come in handy.
Total water / Total Flour x 100
You include the starter too. For Example:
500g flour
300g water
10g salt
150g starter @ 100% hydration (75g flour + 75g water)
So total flour = 575g
total water = 375g
Hydration is 375/575 x 100 = 65.22%
The math makes sense. I will keep this formula. Thank you.
King Arthur Flour has a very good description of baker's percentage and how to calculate it (with or without starter) here.