moisture content in wheat berries - hydration formulas
I've posted about this before - mainly wondering why, when I use the hydration formulas they say my dough is rather dry (65% or so) but my dough still seems very wet to me. But I have some new data to add to my puzzle.
I mill my own flour from hard white wheat berries.
I live in the San Francisco Bay Area and average RH around here is 70% -- I've been a bit frustrated with the high price and difficulty finding wheat berries here (I'm used to buying 50lbs for $16 having lived in Utah/Idaho/Montana previously) ... but have been buying wheat locally from Giusto in Petaluma.
I just returned from Bozeman, MT and brought four 50lb bags of Prairie Gold back with me :) and just ground some wheat and made some bread with it. I needed to use MUCH more water than I've been using with the local wheat. I'll have to get a more accurate measurement next time (I measured out my usual 220g water to 300g wheat and it was really dry so I kept adding water until it was right but didn't weigh the added ... guessing another 20-30g)
So I'm wondering if my MT wheat will absorb moisture from the air over the next few weeks/months - and I'll go back to the ratio I've been using with local wheat?