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Demystifying Sourdough – Everything You’ve Ever Wanted To Know About Sourdough Starter – Why It’s Better for You and How To Start One

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Sourdough Hydration Explained

Sourdough hydration refers to the moisture content (by weight) of the starter or dough.

A 100% hydration starter is equal weights of flour and water.

A dough that is 75% hydration is very easy to handle and the basic ratio would look like this:

400 grams flour (100%), 300 grams water (75%).

Converting Your Pre-Existing Sourdough Starter To 100% Hydration for Ease of Use

A 100% hydration sourdough starter is quickly becoming my standard measurement. Once your starter is the exact hydration percentage you can feel very confident in the recipes provided here.

To convert your starter mix 100 grams of flour and 100 grams of water together into a thick paste. Add 20 grams of your sourdough starter and let it ferment. For future feedings always use equal weights of flour and water and you will keep your starter at 100% hydration.

Feeding Your Sourdough for Successful Baking

Learning how to feed your sourdough starter and understanding the optimal time to use it will ultimately make you a better baker. I wrote a post all about feeding sourdough starter. Find it here – How To Feed Your Sourdough Starter for Successful Baking

 

Page Guide

Page 1. Intro
Page 2. What Is Sourdough?
Page 3. Bread Terminology
Page 4. Why Eat Sourdough?
Page 5. Tools
Page 6. Starter Recipe
Page 7. Fresh Starter vs. Discard
Page 8. Starter Hydration & Feeding
Page 9. Favorite Recipes
Page 10. Troubleshooting Sourdough
Page 11.  Starter Insurance Policy
Page 12. Using Stale Bread
Page 13. Recipes You Don’t Want To Miss
 
Once you try this easy sourdough pie crust you will never go back. Fermented grains and real butter make this recipe a nourishing tradition.
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Sweet and Buttery Sourdough Pie Crust – Traditionally Fermented for a Nourished Diet
Freshly fired, golden brown and crispy Parmesan and sourdough crusted chicken strips.
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Parmesan and Sourdough Crusted Chicken Strips – Fried in Traditional Fat
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