The Hydration Spiral
As you get more into making sourdough you’ll see people talking about hydration a lot. A lot. It’s something of a side-obsession in the world of sourdough. Basically, hydration is water to flour percentage. Simply put, 500g of flour(s) to 250g of water is 50% hydration. You can also...
Reverse Engineering Ciabatta Baguettes
So there was this “four ingredient baguette” recipe on Instagram. I can’t follow an Instagram recipe. So I’m writing it down. Will delete if it doesn’t work out....