Why is the higher hydration dough is lighter than the lower hydration one? Log in or register to post comments Because water is colorless and with more hydration you are diluting the only color (flour) more and more. Simple as that. There are other factors like flour quality and mixing time, but mostly it's just due to the ratio of flour to water. Log in or register to post comments
Because water is colorless and with more hydration you are diluting the only color (flour) more and more. Simple as that. There are other factors like flour quality and mixing time, but mostly it's just due to the ratio of flour to water. Log in or register to post comments
Because water is colorless and with more hydration you are diluting the only color (flour) more and more. Simple as that. There are other factors like flour quality and mixing time, but mostly it's just due to the ratio of flour to water.