Calculating Overall Hydration when Working with Liquid Sweetners
When working with baker’s percentages and such, I understand the hydration percentage is the amount of water calculated against the total flour which is considered 100%. Pretty straight forward in a simple recipe.
I’d like to ask then, how are additional liquids treated such as honey, molasses, corn syrup, maple syrup, melted butter, milk, etc. when listed as separate items, in addition to the water, in a recipe? Are they combined with the water when arriving at the overall hydration percentage, with any final adjustments being made in the amount of water used?