Culinary Glossary
What is Hydration Percentage (Baker's Math)?
Definition & Culinary Usage
In baker's percentages, hydration refers to the weight ratio of total liquids relative to total flour weight (e.g. 700g water to 1000g flour equals 70% hydration). Higher hydration doughs produce an open, airy crumb structure with large fermentation pockets, but require gentle folding and structure-building techniques.
Recipes Using Hydration Percentage (Baker's Math)
Baking
1h 10m
Easy Sourdough Bread Recipe
Learn how to make easy homemade sourdough bread with a crisp, golden crust and soft, chewy crumb. This beginner-friendly sourdough recipe uses simple ingredients and an overnight cold proof for delicious bakery-style bread right at home.
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5.0
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European