Hi, I would like know if anyone has approximate values to calculate the hydration of a recipe in accordance with the flour. That is, if a recipe says for example that has a 60% hydration using a particular flour, such as KABF (12.7 g of protein), what variation should I do to the 60% for each gram of protein which adds or detracts to the flour?
Of course it will not be a golden rule for every meal, but I would have these equivalents for Excel I am doing. Any post talking about this?
