Hydration, recipes, aging eyeballs
I was making the whole wheat levain recipe in Jeffery Hamelman's Bread book this last weekend which I haven't made in a while, and the dough seemed wetter than I remembered it. I had a chance to re-open the book today and noticed what happened. For some reason I misread a measure in the final dough step. Where it says 1 lb, 1.3 oz water, for some strange reason I thought it said 1 lb, 8 oz water. As Homer Simpson says,
anybody know what that mistake resulted in hydration?