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...
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...