Post #2340080
2026-05-07 15:20 UTC
@SecondUniverse@autistics.life Also baker percentages for easy formulas: flour is 100%. So for a formula with 70% hydration, 1% yeast, 2% salt based on 1000g flour, the weights would be water: 700g, yeast 10g, salt 20g. With baker's percentages you can adapt any formula and scale it up, or diminish the weights.
Replies (1)
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@anantagd@ieji.de 2026-05-07 15:25
@SecondUniverse@autistics.life In your formula, hydration is 80%. Handling high hydration dough is not for the faint-hearted. I would reduce to 70%, much easier to handle. From your recipe that would be 315g water. Last tip: weigh, not measure, your ingredients, including liquids.