Hi Mike, I apologize for the delay in responding to your question! I was away for few weeks. In Baker's Percentage all the ingredient weights in a bread recipe are expressed as a percentage of the flour weight, which is always considered 100%. So, for example, say your recipe contained 1000 grams of flour, and 750 grams of water: the hydration percentage would be 750/1000 X 100 = 75%. This means that the weight of the water in this recipe is 75% of the weight of the flour. I hope this helps! 

Barb

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