Warning: Duplicate entry '186777838' for key 'PRIMARY' query: INSERT INTO watchdog (uid, type, message, variables, severity, link, location, referer, hostname, timestamp) VALUES (0, 'php', '%message in %file on line %line.', 'a:4:{s:6:\"%error\";s:23:\"recoverable fatal error\";s:8:\"%message\";s:57:\"Object of class stdClass could not be converted to string\";s:5:\"%file\";s:45:\"/home/sourdoug/public_html/includes/theme.inc\";s:5:\"%line\";i:1854;}', 3, '', 'http://sourdough.com/forum/topic/148', '', '54.204.146.61', 1422744935) in /home/sourdoug/public_html/includes/database.mysql.inc on line 135
Glossary | Sourdough Companion

Glossary

All the terms and more that you ever wanted to know the meaning of.

http://www.nyx.net/~dgreenw/isthereaglo ... .food.html

2 comments

Grubdog asks

[quote]
Can you explain to me what you mean by the term hydration.
[/quote]

If you look up the link that Bill has posted above you will find

[quote]
hydration: Several meanings in this context: 1) The weight of water in a a leaven or a dough, relative to the weight of flour. Therefore, a dough at 70% hydration is 41% water, and a leaven at 100% hydration is 50% water. 2) The capacity of a flour to absorb water (usually called absorption). 3) The quantity of water in flour (related to environmental humidity).
[/quote]

In this forum, and most baking fora you will find home bakers using
'hydration' to refer to the first of these meanings.
It is a way of comparing bread dough recipes, since one of the important variables that determines how a dough behaves is how much water is in it.

Put simply, to calculate the 'hydration' of a dough, divide the total weight of water/liquid in a dough, by the total weight of flour in the dough.

To confuse things a little we sometimes talk about the 'hydration' of a starter. This is the same idea, just dividing the amount of water in the starter by the amount of flour.

An example:

My standard recipe uses
200g starter
500g flour
320g water
10g salt

The starter is at 100% hydration, so that means that it contains 100g water and 100g flour.

Total water = 320g + 100g (in starter) = 420g
Total flour = 500g plus 100g (in starter) = 600g

Hydration = 420/600 = 70% (multiply by 100% to get the percentage)

To give you a bit of a guide: doughs which have hydration of 50% make a very stiff dough, 60% make a firm kneadable dough, 70% a sticky dough, 80% an incredibly sticky unkneadable dough, 100% a thick batter

does that help?

cheers
Dom


Thanks Bill!