The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Determining hydration levels

Jeff Whatley's picture
Jeff Whatley

Determining hydration levels

I use baker's math to determne the hydration level of dough when the dough primarily consists of water and flour.  But what about recipes that contain other wetting agents such as eggs, butter, oil, honey etc.  Is there an accurate way to determine hydration levels when items such as these are included in a recipe?



holds99's picture

Ref. Pages 305-903.