Home Forums Frequently Asked Questions Hydration


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    Katherine Kehrli


    I’m working on the Purist formula right now. The new version will duplicate the Modern & The Classic and I will of course include all the percentages.

    Then we can talk more together about hydration and some of the goals/targets I set regarding the formulas.


    Claudia Keene

    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.

    Claudia Keene


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