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Plain Water



Water is a key element in sourdough baking, influencing both the dough's texture and the final bread's characteristics. Its primary role is to hydrate the flour and activate the fermentation process with the sourdough starter. Water is the lifeblood of sourdough baking, and by understanding its role and making thoughtful choices, you can elevate your bread to new heights.


The quality of water matters, as impurities or chlorine can negatively impact the dough's fermentation. Using filtered water or allowing it to stand for a few hours can make a difference. 


The water-to-flour ratio, known as hydration, significantly affects the dough's consistency and crumb structure. Generally, a higher hydration level results in a more open and airy crumb, while lower hydration leads to a denser texture.


When mixing your dough, add water gradually. It's easier to add more water if needed than to correct an overly wet dough.

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