Figuring Totat % Hydration
Been working on my French Baguettes and Sour Dough for a very long time. I have, through a process of slight additions of water to each batch, been able to nail down good hydration level with consistent results.
But I really do not know what percent of hydration I have wound up with...... So, my question to all you learned folks is:
How to figure total % hydration when using a receipt that incorporates a Poolish or Sour Dough culture???
My Poolish is made up from equal parts flour and water with 1/8t yeast.
My Sour Dough Starter was originally made using a culture, 1c flour, and 1/2c water. It is refreshed for using in dough with 1c starter, 1c flour, and 1/2 to 2/3 water. Then 1c of the refreshed starter is used in my receipt.
It is easy to figure hydration in a normal receipt, simple math. I'm just lost with factoring the starters in and my wife says that I might be a little slow.....
Thanks for any comments.....
Baking Bread is like Golf..... Always trying for the perfect shot......