Hi, all :)
Been following this forum for a few days and LOVE IT! What a terrific site! Please keep it up.
Have some questions about hydration. I'm really not sure how it works. Can someone explain hydration to me please? I understand only so much as it affects how soft (or not) one's dough will turn out but not much more than that. How does one compute it? What's it for?
Hoping to hear your wisdom on this :) Thank you so much -- in advance -- for your help!