May 21, 2017 - 5:14am
Hydration difference between European and American flours
I realise the answer to this question is as long as a piece of string but i was just interested on what people thought the hydration difference was between European and US/Canadian flours. When reading american recipes im always aware that there is a discrepancy. I think the difference is approximately/ballpark 5% but it could be more - does anyone any ideas or links to where I could find more info on the subject. I do know that european flours are less absorbent so we would deal with lower hydration percentages in our bakers maths....
thanks
Moray
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is needed for European flours from the Fresh Loafians postings from both sides of the Atlantic.
thanks for that dabrownman - more of an interest really as most recipes i see are American : )
Since I'm a German living in the US, I used German bread recipes in the US, and baked from American recipes while visiting in Hamburg. You don't need to come up with an exact calculation, go by what your dough needs, just like you should always do. If you bake with European bread flour (like German Typ 550), start out with a little less water, and adjust later.
Karin
i generally do and have a good idea of stickiness etc.....im just interested i guess as hydration seems to be a big thing for people and my view is skewed :)