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dan78
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Hydration is one of the easiest things to change when making sourdough, and its results are easy to observe.
I find that between 73-75% hydration is ideal for my country loafs to get a tighter crumb which my customers seem to prefer.
This calculation is true for any sourdough recipe, any liquid in the recipe would be counted as 'water' which is important to think about when adding inclusions that might contain water like vegetables, fruit, honey, etc.