Foods | Free Full-Text | Effect of Hydration on Gluten-Free Breads Made with Hydroxypropyl Methylcellulose in Comparison with Psyllium and Xanthan Gum
Tips for Working with High Hydration Dough for Sourdough | Baker Bettie
Oaty Sourdough - lower hydration this time | The Fresh Loaf
Ever wonder what bread experts are talking about when they mention hydration? Hydration is the ratio of water to flour in a dough. For do… | Chewy, Bread, Hydration
High(er) Hydration Sourdough Bread | The Perfect Loaf
5 Tips: Working With High-Hydration Dough | As a part of our Artisan Bread Initiative, our own Martin Philip is here with his 5 best tips on working with high-hydration doughs. You