December 7, 2011 - 10:00am
Hydration with whole grain additions
Hi all,
Does anyone know of an estimate for how much to increase dough hydration when you add whole grains? For example, if I want to change a formula from 25% WW to 40%?
Thanks
ML
Hi all,
Does anyone know of an estimate for how much to increase dough hydration when you add whole grains? For example, if I want to change a formula from 25% WW to 40%?
Thanks
ML