Question 1

What is Baker's math or Baker's percentages?

Accepted Answer

Baker's math sets flour at 100% and expresses other ingredient weights as percentages to scale recipes easily.

Question 2

How much Starter do I use?

Accepted Answer

A good starting point is 20% to 25% of the flour weight, adjusting for your kitchen temperature and fermentation speed.

Question 3

What is hydration percentage?

Accepted Answer

Hydration is the ratio of water to flour by weight; 1000g flour and 670g water equals 67% hydration.

Question 4

Why is salt always 2% of flour weight?

Accepted Answer

Salt strengthens gluten, regulates fermentation, and boosts flavor, with 2% considered the standard amount.

Question 5

How do I calculate my sourdough hydration?

Accepted Answer

Divide the weight of water by the weight of flour and multiply by 100 to get the hydration percentage.

Question 6

What is the best hydration rate for sourdough?

Accepted Answer

Most sourdoughs sit between 65% and 75% hydration; lower levels are easier to handle, while higher hydration gives an open crumb.

Question 7

Is 75% hydration sourdough hard to work with?

Accepted Answer

Yes, 75% hydration dough is wetter and stickier, requiring practiced handling techniques.

Question 8

Is 60% hydration too low for sourdough bread?

Accepted Answer

No, 60% hydration creates a firm dough that is easy to shape and produces a tighter crumb.