3 ms·
>If you’re using 100g of flour, then at 75% hydration you add 75g of water >I always use 100g of water and 100g of flour. This is considered 50% hydration. We
by happytoexplain 7y ago
>If you’re using 100g of flour, then at 75% hydration you add 75g of water
>I always use 100g of water and 100g of flour. This is considered 50% hydration.
Well, which is it? :)
- geuis 7y agoGotta read the whole thing > When baking, you generally want a starter that is 75-80% hydration vs the 50% used during initially growing it. All this means is that after baking for the day or if you’re just feeding the starter daily to maintain it, you take the 10% of yesterday’s starter and add it to a mix of 100g of flour and 75g of water. I’m describing two different parts of the process. 50% hydration is for growing the starter from scratch. 75% is for maintenance and baking.
- happytoexplain 7y agoI wasn't referring to the difference in values, but the difference in meaning - though I could be misunderstanding, you appear to be defining "hydration" both as an exclusive percentage (75 water + 100 flour = 75%) and an inclusive percentage (100 water + 100 flour = 50%). Edit: Nevermind, just saw your correction!