If two recipes are both about 75% hydration--one has buttermilk, the other doesn't--why would the buttermilk recipe be beautiful and perfect, while the other is a sloppy mess on my counter? I am counting the water and the buttermilk as 1 g per ml (figuring the buttermilk is close enough), and I am counting honey as .5 g of water content per ml. Are my figures off? Different flours? Is it that I'm not measuring by weight, so I can't really compare? (Can't wait to get a baker's scale--hint-hint for Mother's Day)
Should a 75% hydration dough be sloppy like that?
BTW, I'm comparing Laurel's Kitchen Buttermilk Bread and Basic Whole Wheat.