hydration of recipe I am using
I have a basic sourdough recipe from this forum (the sourdough 101 a tutorial) as follows:
115g Starter: I maintain at 75% hydration
Giving totals of:
Which is 60% hydration
So getting slowly to my question, I use a T65 flour that for yeasted bread I would use at a minimum of 72% but normally 75% hydration.
Are sourdoughs generally lower hydration?
If I want to up the hydration (which suits the T65) can I do it anywhere in the recipe (I.e. Add extra water when I bring everything together) or is it better to increase the hydration of the culture, the starter dough and the amount added as I bring all the ingredients together?
In short does it matter where the extra water gets added to the recipe?