👩‍🍳 American Sourdough April 25

Hydration is the cornerstone of sourdough baking, playing a pivotal role in shaping the texture, flavor, and overall quality of your bread. But what exactly is hydration, and why is it so important?

In simple terms, hydration refers to the ratio of water to flour in your dough. Achieving the right hydration level is crucial for developing gluten structure, determining dough consistency, and ultimately, producing the perfect loaf of sourdough bread.

So how do you find the ideal hydration level for your dough? It's all about balance and understanding the characteristics of your flour.

Different flours absorb water differently, so it's essential to adjust your hydration levels accordingly. Pay attention to factors like ambient humidity and temperature, as they can also affect dough hydration.

One popular technique for achieving optimal hydration is autolyse, a resting period that allows flour to fully hydrate before adding salt or sourdough starter. This helps improve gluten development and makes the dough easier to handle.

Experimenting with hydration levels opens up a world of possibilities in sourdough baking, allowing you to customize your loaves to suit your preferences and achieve the perfect texture and crumb.

So next time you're in the kitchen, don't overlook the importance of hydration—embrace it, and watch your sourdough skills soar to new heights!

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Sourdough Discard Lemon Lavender Shortbread Cookies

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• Zest of 1 lemon
• 1 tablespoon dried culinary lavender flowers
• 1/4 cup sourdough discard
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Stir in the lemon zest and dried lavender flowers.
4. Add the sourdough discard and mix until well combined.
5. Gradually add the flour and salt, mixing until a dough forms.
6. Roll the dough into small balls and place them on the prepared baking sheet.
7. Use a fork to gently flatten each cookie, creating a crisscross pattern.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Enjoy these delicate and aromatic cookies with a cup of tea or as a sweet treat any time of day!

Sourdough Discard Savory Herb and Cheese Muffins

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1/4 cup sourdough discard
• 1/2 cup milk
• 1/2 cup grated cheese (such as cheddar or Parmesan)
• 2 tablespoons chopped fresh herbs (such as parsley, chives, or thyme)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, mix together the melted butter, sourdough discard, and milk until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the grated cheese and chopped fresh herbs.
6. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
7. Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
9. Serve these savory muffins warm as a delightful addition to brunch or as a tasty snack any time of day!

Hydration (%) = (Water Weight / Flour Weight) * 100

To break it down:

1. Water Weight: This is the weight of all the water you add to your dough. This includes the water used to feed your starter, any additional water added during mixing, and any water-based ingredients like milk or fruit juice.
   
   

2. Flour Weight: This is the weight of all the flour in your dough. It includes the flour in your starter, as well as any additional flour you add during mixing.
   
   

Once you have these two numbers, simply divide the water weight by the flour weight and multiply by 100 to get the hydration percentage.

For example, if you use 500 grams of water and 700 grams of flour in your dough, the calculation would look like this:

Hydration (%) = (500 / 700) * 100 = 71.4%

So, in this example, the hydration level of the dough is 71.4%.

Calculating hydration is a useful tool for sourdough bakers to understand and adjust the characteristics of their dough.

By experimenting with hydration levels, bakers can achieve different textures, crumb structures, and flavors in their bread.

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