April 24, 2019 - 4:06pm
Hydration??
Hello everyone,
I have been reading a lot of posts on here and have noticed alot of talk about hydration of the dough & starter etc.
I am very new to baking so could you please explain what this is & how to work it out.
Also what is meant by autolyse, inoculation & some of those other terms I've been reading.
I'm still at the stage of trying to get my starter strong enough to bake with so a lot of what I've been reading has not made much sense to me.
Appreciate any explanations you can offer.
Cheers,
Alana