Hello all! Can anyone point me to a good, resource that clearly and simply explains how hydration percentages work? I'm new here, and am blown away be how generous you all are with your guidance. But I get lost when the topic of hydration comes up.
A couple of years ago, I was given some starter and, little by little, I and have become really good at making beautiful loaves with my ONE-AND-ONLY sourdough recipe. But I'd like to move on to new things, and I want to get a deeper understanding about how the formulas work.