The Fresh Loaf

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Newbie Q on Hydration and Additions: Flax, oat, wheat germ, wheat bran, polenta

June 15, 2010 - 10:15am -- emily_mb
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I am a newbie who loves to experiment.  From my reading and experimentation I have learned that successful breads roughly have a 3 to 1 ratio of flour to liquid.  And that dough can tolerate a certain amount of "additions" such as nuts, raisins, sundried tomatoes, etc.  Most recipes that call for additions have 1 to 2 Tbs. per cup of flour.  So, my question is. which of these things function as flour (have to be counted towards the hydration) and which ones are additions? 

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