Hydration :

Sourdough experiment #3 170606 Hydration

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Background There is often talk on the forum about the hydration of doughs, and the advantages and disadvantages of higher or lower hydration. Read more

Determining hydration of an existing starter ?

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Hi, I'm ken [ ?en if the software recognises it, but I'm not holding out much hope of that ].  I've been making sourdoughs for a few years - initially French gingerbread (pain d'epices) with fresh starters each time, then once I'd taken early[...]

first attempts at high hydration dough. A Question...

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The first pic is a ciabatta style roll at 80% hydration, baked on a tray. The texture is fabulously open and full of holes. The second is a similar dough but about 95%. It is flatter and the texture, while entirely satisfactory, is less open with[...]

Using a recipe that calls for a different hydration starter...

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I have a very happy starter, which I keep at a fairly low hydration and use more-or-less daily for my go-to recipe.  No problem there. But I'd like to try another recipe which calls for a 100% starter, I'd rather not maintain a second higher[...]

Super hydration soft bread using water roux aka tangzhong ??

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If you like soft bread and have thought of using bread improver but hate using chemicals here is a great recommendation.There is a craze coming from the Far East to use something called 60deg C water roux aka tangzhong ?? to make all sorts of soft[...]

Thirsty Hydra Giveaway Thursday!

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You guys are all the SWEETEST! Thanks for making a 7 months preggo feel so good! Love all of your comments on the belly pics! They made my day!! I have a really good product to share with you all today..followed by a[...]

5 Habits To Becoming A Healthier Eater

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We all want to eat healthier, be healthier and most of all feel healthier as soon as humanly possible. This is a fantastic goal to have, however there are so many things to do to get there that sometimes it seems impossible to figure out where to[...]