Category Archives for "Motherdough"

Dough Hydration, What Does That Mean?

Dough Hydration


Dough Hydration

What Does Hydration Mean – in Baking Terms? (This is an excerpt from my Sourdough Bread Baking 101 course)

Teresa L Greenway Northwest Sourdough – all rights reserved worldwide

Hydration, in bread baking terms, means how much water or liquid there is in a given amount of flour, or the ratio of water to flour weight. More water means a higher hydration or wetter dough. Less water means a lower hydration or drier, stiffer dough. Understanding hydration allows a baker to know approximately how wet or dry dough will be. An average lower hydration dough might be around 60% – 64% hydration (an average hydration used in large scale bakeries). Wet high hydration Ciabatta dough might be around 75 %- 85% hydration.Continue reading

NEW COURSE LAUNCH! Learn to Bake Magnificent Challah!

Sourdough Challah Bread

Sourdough Challah Bread

My sixth baking course called, “Learn to Bake Magnificent Challah,” has launched!

In this new course I cover three types of Challah, a commercially yeasted dessert Challah, a hybrid Challah using both commercial yeast and sourdough and a sourdough only Challah. The course took me many months of testing with  help from a group of formula testers (photos from the test bakers are included in the course).

For Launch Week I will have the course available at half off. Here is a discount coupon link: Learn to Bake Magnificent Challah

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Sourdough Baking Techniques 1 – The Dough

thedough

Here are a collection of  Sourdough Baking Technique videos about “The Dough,”  all in one place. I thought it would be a good idea to have a list of videos and resources for baking techniques in one post so that you can bookmark it or share it with a new baker. However, one post would be too long, so I am breaking it up into three posts. This post will deal with techniques for The Dough. I will do a second post for Baking Equipment Ideas and a third post for Assorted Baking Techniques.Continue reading