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Changing hydration


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Hi,

Just wondering is there a simply rule of thumb for changing the hydration of a starter to suit a recipe. I want to make some the recipes in peter reinhart wholegrain breads but my starter is 100% hyrdration and he tends to use starter at around 60-70% hydration. I would appreciate an example of how to go about calc this conversion. The recipes don't tend to have additional liquid, aside from that in the starter and the grain mash and so i am not sure how i would reduce the liquid without actually changing the hydration of the starter.Read more



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