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RE: Sourdough Dakota bread

Lobo <lobo119@bresnan.net>
Sun, 05 Sep 2004 14:00:10 -0600
v104.n039.11
"Ken McMurtrey" <kdlam@megagate.com> asked about the hydration % in the 
Sourdough Dakota bread.

Sorry ... couldn't tell you that.   When I revivify my starter, I add 3 
parts water and 2 parts flour.  The consistency is like muffin batter.  To 
the bread recipe, I add flour until it feels right ... just barely past 
sticky or like an earlobe, or a baby's bottom.

Lobo