Change Sourdough from 80% to 70% Hydration Without Changing Loaf Size
A worked 910 g recipe: count the flour and water in starter, lower hydration, and keep total dough weight constant with the recipe converter.
Read guide →Bread Baking Blog
Deep dives into bread hydration, sourdough science, baker's percentages, and everything that makes the perfect loaf. Written for bakers of every level.
Recipe workflows with worked examples
How Much Levain Do I Need? Build Enough for Your Recipe and Next Feed
Work backward from 150 g levain plus a 20 g reserve. See the seed, flour and water amounts, including how different starter hydrations change the feed.
Read guide →Focaccia recipe: adjust quantities for your pan
A worked guide to changing focaccia pan size, preserving hydration, handling starter and oil, and checking dough thickness.
Read guide →How to feed and maintain a sourdough starter
Plan a small starter feed, compare ratios and understand counter versus fridge care. Calculate flour, water and unused starter with hydration counted correctly.
Read guide →Handling High Hydration Dough: Shaping Techniques
Mastering the techniques required to handle, fold, and shape high hydration bread dough without adding extra flour.
Read article →Autolyse vs Fermentolyse: Hydration and Dough Structure
A detailed comparison of autolyse and fermentolyse techniques, how they affect dough hydration, and when to use each method.
Read article →Baking with Fresh Milled Flour: Hydration Adjustments
How to adjust hydration when substituting fresh milled flour in bread recipes. Understanding bran absorption, extraction rates, and autolyse.
Read article →Baker's Percentage: The Complete Reference for Home Bakers
A full guide to baker's percentage: what it is, how to scale recipes, adjust hydration, substitute flours, and build your own formulas from scratch.
Read article →The Complete Guide to Bread Dough Hydration
Everything you need to know about bread dough hydration: from the basic formula to flour types, crumb structure, and adjusting for any recipe.
Read article →How Hydration Affects Your Bread: Science Explained
Understand what happens when you change bread hydration: how it affects crumb structure, crust texture, fermentation speed, shelf life, and shaping.
Read article →Pizza Dough Hydration: The Complete Chart and Guide
Practical guide to pizza dough hydration: Neapolitan, New York, Detroit, and focaccia styles with percentage ranges, handling tips, and a chart.
Read article →Sourdough Hydration: From Beginner to Advanced Baker
Complete breakdown of sourdough hydration: how to calculate it including your starter, what percentage to start with, and how to push higher.
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