November 20, 2013 - 7:10pm
Adding onions to recipe
I'm trying to add fresh, carmelized onions to a wild yeast whole wheat bread recipe. Any ideas on how much "water" I should consider being added to the recipe from these onions? Would it be half the weight? 1/4? I know it will be just an estimate, but I'd like to have a staring point for my hydration numbers.
thanks