I’m interested in learning more about hydration. I have been reading that the computation is water divided by flour. On the original Purist recipe the identified hydration doesn’t follow that formula. In the side you have the water at a 1.1 rate. Can you explain how all this works? Does it have anything to do with the high extraction flour requiring more water because of the non sifted ingredients. Can you also include the hydration % in the new formulas?
PS- I’m very impressed with the whole presentation for the first two new formulas! Thank you.