@@urbantreats_sydneyhelps me understand more about hydration & my own flours. Soo many videos & informative sometimes the simplest things need to be better understood 😊❤👍🏼👍🏼👍🏼
I was wondering how I could test my dough in order to find out how it acts with different mixes (bread/wheat/rye) and different hydrations. Just making 100g batches and playing around with it is a great idea! Could even shape them into a muffin and bake them. Thank you!
Great video. Question: this is only about flour and water. When adding sourdough you bring more flour and water, so how do you find out including sourdough ? Thank you 😊
Great question! So this test, tests your flour hydration, so say you did the test and you like 73% hydration. You would then change your recipe to equal 73% water/hydration. The calculation would be: Total Water Weight = 350g (water) + 50g (water from starter) = 400g Total Flour Weight = 500g (flour) + 50g (flour from starter) = 550g So then you will divide the water by the flour 400÷550=0.727 (73% hydration) Hope this helps
My sourdough bread crumb feels a little wet, sticky or rubbery. I know it could be a lots of things but can you achieve a soft, light crumb if you decrease the hydration? Or is depends on the flour?
It definitely depends on the flour, but if you reduce the water it will feel less wet , sticky and rubbery, this is usually a sign that your flour can't absorb that much water or you could need to bake a little longer.
Lower hydration dough definitely offers more room for error during proofing. In contrast, with higher hydration dough, even slight overproofing can lead to issues with rise and overall structure
Next week, I will be releasing a sourdough focaccia how-to video.
I wish i knew this tip when i used to bake long time ago.
Still very interesting to watch and learn
Thank you! Yeah good to know your flours hydration, makes everything so much easier
Once again breaking it down!!!! 👏 thank you sir!!!
No problem my pleasure 👍
Very good video and useful information. Thank you!
Thank you, I'm glad you found the video useful! 👍
Such a great video, clear explanation, thank you!
Thank you! 🙏
That’s really interesting. Thank you 😊❤👍🏼
Thank you! I was testing my own flour, so I took the opportunity to make a video about it
@@urbantreats_sydneyhelps me understand more about hydration & my own flours. Soo many videos & informative sometimes the simplest things need to be better understood 😊❤👍🏼👍🏼👍🏼
Agree, always good to learn new things 😊
Thank you.. I am learning heaps .. Very helpful video 👍☺️🥰
Thank you! 👍
clear and to the point, thanks
Thank you! 👍
Great info!
Thanks mate!
Thanks! This is very useful information.
Thank you! 👍
I was wondering how I could test my dough in order to find out how it acts with different mixes (bread/wheat/rye) and different hydrations.
Just making 100g batches and playing around with it is a great idea!
Could even shape them into a muffin and bake them.
Thank you!
Thank you I'm glad the video was helpful! 👍
Great informative video, thank you. I wonder how different consistency would be if one adds sourdough (and salt) to the mix.
Thank you! Adding salt would make the dough stronger, for this test I wouldn't add salt
I’ll have to test this out
It's a great way to test new flour 👍
@@urbantreats_sydney got plenty with KA’s Special Patent haha
What protein content is your flour?
It varies depending on batch, but around 12 to 12.5%
Great video. Question: this is only about flour and water. When adding sourdough you bring more flour and water, so how do you find out including sourdough ? Thank you 😊
Great question! So this test, tests your flour hydration, so say you did the test and you like 73% hydration. You would then change your recipe to equal 73% water/hydration.
The calculation would be:
Total Water Weight = 350g (water) + 50g (water from starter) = 400g
Total Flour Weight = 500g (flour) + 50g (flour from starter) = 550g
So then you will divide the water by the flour
400÷550=0.727 (73% hydration)
Hope this helps
Great video big fan here
Can you show us how to turn normal recipes to sourdough recipes? pls❤
Thank you! Appreciate that 💚 good idea i will add that idea to my video list!
My sourdough bread crumb feels a little wet, sticky or rubbery. I know it could be a lots of things but can you achieve a soft, light crumb if you decrease the hydration? Or is depends on the flour?
It definitely depends on the flour, but if you reduce the water it will feel less wet , sticky and rubbery, this is usually a sign that your flour can't absorb that much water or you could need to bake a little longer.
I find 66% works best to get good bread rise that does not collapse. My flour 11.3% protein.
Lower hydration dough definitely offers more room for error during proofing. In contrast, with higher hydration dough, even slight overproofing can lead to issues with rise and overall structure
@@urbantreats_sydneyThanks for the reply. Your videos are very informative.
@meisievannancy thank you I try and explain as much as I can. This week I'm going to be working on a focaccia video
@@urbantreats_sydneyLooking forward to it. 🙏🏻