How do you figure out how much moister, by percentage, is in your dough?
the water by the amount of flour
e.g. 300g flour and 198mls (= 198g) of water = 66% hydration
198/300=0.66 then x 100 to get percentage = 66%
This is for a plain sourdough - Flour + Water + Salt.
If you make other kinds of breads which includes eggs or honey etc they have to be taken into consideration.