Starter hydration is set to 100% by default.
Simple portion counter below lets you enter a number of portions you want to make, or enter a desired weight of one portion. The result is based on weight of all of the ingredients.
If you would like to add a different ingredient that contains liquids eg. fruit puree, there's really no exact way to count the
total hydration properly. We can only assume the water content in puree, considering its weight.
That would give us estimated total hydration results.
If you want to add it here in calculator, simply add the estimated weight of the water from the ingredient to the liquid input.
Dough hydration is the weight of the liquids in relation to the weight of the flour.
Hydration is one of the most important factors in mixing, handling the dough and in the final product
appearance. Hydration influences dough crumb and crust, eg. low hydration bagels would be dense and
quite tough in texture, but, on the other hand, high hydration baguettes would have an open, airy crumb with
lots of open pockets and a thin, crispy crust.
Liquid ingredients are not only water. It could me milk, juice, some kind of puree or even alcohol. It's also very important to take the flour type into consideration, while calculating hydration. Different flours have different protein and gluten levels, which can drastically change final dough look and feel.
Higher protein content equals better gluten development and water absorbing capabilities, so the dough made from strong flour (>13% protein content) can handle much more liquid in the formula.
Baker's math is quite different from normal percentage equations. That's because all of the ingredients
are calculated in the relation to total flour weight and not the final weight of the dough.
For example, sugar content in dough made using 500g of flour and 100g of sugar, would be 20%, because 100g makes 20% of the 500g.