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Grandma's recipes (thelemmy.club)

submitted 4 months ago by stenAanden@feddit.dk to c/whitepeopletwitter@sh.itjust.works

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[–] Individual_Orchid@sh.itjust.works 4 points 4 months ago (1 child)

Thank you for the best and simplest explanation of doing __% hydration for dough that I've seen.

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[–] cogman@lemmy.world 4 points 4 months ago*

No problem. I've definitely seen a lot of baking articles that somehow try and make this simple concept unbelievably convoluted.

The only other thing to know is that 1 mL of water = 1 gram of water. Which means 170g of water == 170 mL of water (At STP... blah blah blah. It's not super important to hit exactly 70% you can hit 75% or 65% and you'll be fine. It's close enough to true).

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