April 18, 2018 - 8:41am
Hydration
after several failed attempts at sourdough I arrived here for inspiration. I’ve been hand baking for about four years in tins with easy yeast very successfully but the inigma of sourdough is passing me by ,so I’m checking everything I do and I’ve just come across a recipe on here that uses ‘150g starter @100% hydration ‘ can someone please explain what this means.
regards
k99mn