Hydration Levels in Sourdough: The Difference Between 65%, 75%, and 80% Dough
Sam Whitaker · January 3, 2026
A brutal August heat wave turned my kitchen into a proofing box that summer, and the loaf I pulled out afterward had a dense, gummy crumb that clung to the knife like wet clay. I’d followed the recipe exactly, or so I assumed — but I’d nudged the water up without grasping what that change … Read more
