The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baker's Math Question

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garylulu's picture

ratio flor water and hudration

March 22, 2013 - 12:48pm -- garylulu
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HELP

Im new at every thing here, can some one help me with the math ?

1/2 cup flour approx  75 g

1/4 cup water apporx  59 g

=  78% hydration   ??? how did you get this ??

1/2 cup flour       75 g

1/2 cup water    118 g

= 157 %   hydration ??? again how did you get this :(

this is driving me crazy  I  want to learn how lol : (

 

Barbara Krauss's picture

Calculating a pre-ferment

March 18, 2010 - 1:31pm -- Barbara Krauss
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I have a question about baker's math and pre-fermented flour.  When a recipe calls for "25% fermented flour," what does this mean in terms of baker's math?  In other words, how do you compute a formula using that information? 


I think I know, but I'm not really sure.  I would assume that if you're starting with, say 1000g of flour, then 250 grams of that is fermented using the water from the total water content of the recipe, according to what percentage of hydration you want the pre-ferment to be (125g for a stiff starter, etc.)  Is this correct?

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