True Hydration

Sourdough geeks will tell you the hydration percentage of their dough. This is the percentage of water to flour. Typically a dough that uses 400 grams of water and 600 grams of flour would be called a 67% hydration dough. 400 / 600 = 66.6667. However, being geeky, I wanted to factor in the starter. After all the starter is typically a 100% hydration product of equal parts flour and water. Taking 100 grams of 50/50 starter into the equation the hydration would be 69%.

Below is my go-to recipe. Kinda.

Also, another handy calculator is for making your own bread flour from AP flour and Vital Wheat Gluten:

Make Your Own Bread Flour