For the Sourdough Curious & Beginners💡🍞

Feb 11 (edited) • 💬BAKER'S BANTER (Discussions)

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!

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