I thought Jeff might address Kidder's questions but my understanding is that Jeff accurately weighs out the amount of water but that the amount of flour, even though specified on his webpage, is kept "loose" and that he adds it only to the point of achieving the high levels of hydration he looks for. That way, he doesn't force too much flour into the dough and it also doesn't matter what kind of flour, or blends of flours, he uses. Using the numbers Kidder posted, the calculated hydration would be 56.8%, which is far less than what Jeff ends up with in his doughs. As Jeff has noted, he is not a slave to measurements but rather relies on "feel", at least as far as the amount of flour is concerned. If I stated Jeff's approach correctly, if I were Kidder I would measure out the water (which is between 7/8 cup and 1 cup when weighed on my scale) and add only so much of the recited flour amount to get the high level of hydration Jeff looks for. That approach is consistent with the one that I believe Marco uses based on common Neapolitan practice where the amount of water is used as the starting point.