Author Topic: Hydration level question  (Read 636 times)

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Offline Riprazor

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Hydration level question
« on: June 06, 2012, 03:58:29 PM »
Can someone explain the impact of hydration level if all other things are held equal?  Assuming 00 flour will a crust made with 60% hydration levels taste, look or behave differently from a crust made at 64% levels?

Thanks,
Barry