March 12, 2019 - 4:30pm
Sponge Hydration Question
I need a check of my baker's math, please.
These come from the sponge formulae posted by doc.dough for Larraburu and for another SF bakery.
Larraburu:
100 parts flour
50 parts water
50 parts previous sponge
"Other"
100 parts flour
46 - 52 parts water
100 parts previous sponge
My question is, does the Larraburu sponge have a final hydration of 50%, or does the addition of 50 parts previous sponge alter the calculation?
Same with the "other" sponge: a final hydration of 46% - 52% depending on the amount of water used?
Thank you.