The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bakers percent

Skibum's picture

It's about the dough and the challenges of high altitude and low humidity

May 10, 2012 - 9:28pm -- Skibum

Okay, the short story here is that for to get the dough to come together properly, I had to add an additional ¼ cup of water and if my bakers math is correct this says it is a 84% hydration.  The dough however is performing like a normal 66% dough.  I am a relative newb, but serious in my baking.  Am I making a math calc error?  Is anyone else baking in a similar dry environment having to make this large an adjustment?  The rest of the story:

Julia’s French loaf, take 3

subfuscpersona's picture

How Much Flax Seed Meal Can I Add To a Sourdough Formula?

May 19, 2010 - 6:23pm -- subfuscpersona

I would like to add coarsely ground flax seed meal to a sourdough bread dough. I have read that too much flax seed meal can adversely affect gluten development (due to enzymes in the flax seed).

What would be a recommended amount in baker's percent? How high could I go?

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