What is True Total Hydration in sourdough baking?

True Total Hydration measures the total water in the entire dough matrix (including the water contributed by your starter) divided by the total flour weight. Conventional calculators ignore starter water, resulting in dough that is 2.7% to 3.0% wetter than intended.

Why does adding 20% starter increase hydration by ~3%?

A standard 100% hydration levain consists of 50% flour and 50% water. When you add 100g of levain to a recipe with 450g flour and 315g water (70% apparent hydration), the total flour becomes 500g and total water becomes 365g. 365 / 500 equals 73.0%—a full 3 percentage points higher.

What is Desired Dough Temperature (DDT) and why does it matter?

DDT is the target dough temperature right after mixing (typically 76°F / 24.4°C). Temperature governs yeast metabolism and enzymatic activity. Controlling water temperature ensures bulk fermentation finishes at the predicted time without under- or over-proofing.

How does ice substitution work when DDT calculates a temperature lower than tap water?

In hot kitchens, the required water temperature may fall below what your cold tap can deliver. By replacing a portion of water with crushed ice, the phase change absorbs 80 calories per gram of latent heat of fusion, cooling the dough without adding excess liquid.

Why does whole wheat flour absorb more water than bread flour?

Whole wheat flour retains the fibrous outer pericarp (bran) and germ. The insoluble fibers and pentosans in wheat bran act like micro-sponges, absorbing up to 200% of their own weight in water.

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