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?