Anna at King Arthur

September 21, 2021 at 5:45pm

Hi Josh. Liquids like water and milk will be counted in the hydration of your calculation for bakers percentage. There are many bakers that do not use eggs as a factor in hydration but in the case that would would add them into your equation, a typical egg weighs around 60 grams and is about 74% water. So for one egg the amount of liquid it would add to the hydration is 45 grams. Happy Baking!

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