Starter Hydration Level
Hydration is water weight as a percentage of the starter's flour weight: a 100% liquid starter has equal flour and water, while a 50-60% stiff levain holds far less. Lower hydration slows diffusion and favors yeast and acetic acid production; higher hydration favors lactic acid and faster, gassier activity.
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Hydration is water weight as a percentage of the starter's flour weight: a 100% liquid starter has equal flour and water, while a 50-60% stiff levain holds far less. Lower hydration slows diffusion and favors yeast and acetic acid production; higher hydration favors lactic acid and faster, gassier activity.
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