we made bread using sour cream

You're seeing talk about hydration percentages this month, and I realize some of you may not even know what that means - because there was a time I had no idea either. So let's break it down: The hydration of your dough is simply the percent of water in your recipe according to baker's percentages! 💡Fact About Baker's Percentages: the flour in your loaf recipe is ALWAYS 100%. Everything else in the recipe is considered a percentage of the flour weight! ⤵️For example: 550 g Flour = 100% 352 g Water = 64% 💧 (Hydration) 55 g Starter = 10% 11 g Salt = 2% So when you see people talking about hydration in their sourdough, this is what we're referring to! And if you're just starting out and wondering what % to start with, I recommend the example recipe I just gave you! It's low hydration and much easier to work with for beginners!