The Baker's Hotline

June 17, 2018 at 1:49pm

Hi Ellen, we linked this blog post to the words "hydration level" because figuring the hydration of a recipe involves using Baker's Percentage, which expresses each ingredient as a percentage of the total flour weight (which is always considered 100%). This blog post delves into this subject and how to apply it. Here's another article on Baker's Percentage that you may find helpful. Barb@KAF
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