May 29, 2010 - 1:54pm

## final hydration formula

I'm no math whiz, but I'm trying to figure out my overall hydration, and could use some help with the math.

Let's assume I have 1000g of dough

700g (70% of dough) is at 55% hydration

300g (30% of dough) is at 100% hydration (my starter)

What would my total dough hydration be?