December 31, 2014 - 6:03pm
Calculating hydration % when using a soaker or porridge
I'm not clear on how to calculate what the hydration % is when a recipe includes soaker or porridge. For example, if I use 500 gm of flour and 350 gm of water, it's 70%. NP so far.
But what if I add 200 gm of soaker or porridge that is made up of 100 gm water plus 100 gm grain?
I still have the same 500 gm of flour, but now have 450 gm total of water. So is the hydration still 70% or is it now 90%? Or do I have to weigh how much of the soaker water hasn't been absorbed by the grain, then add just that weight to get the total water weight to use in hydration %? Or something else entirely?
Or am I just unclear about something that doesn't matter enough to worry about?