On Sat, 24 Aug 2002 00:02:25 -0600 (MDT), Cathi Boronkay
<cboronka@dvc.edu> wrote:
> When one speaks of dough having a higher hydration, and it is put
> in terms of a percentage (68-70% hydration), exactly what does that
> mean? And when a dough is said to be slacker than normal, what does
> that mean, wetter?
>
> cathi
Hydration ratios are given as a percentage of the flour in the recipe. For
example, 350 grams of water added to 500 grams of flour will result in 70
percent hydration. Slack is a relative term. Doughs with higher hydration
ratios are said to be slack relative to those with lower hydration ratios.
Howard Larson