"Reg" > wrote in message
>> Here's the recipe:
>> 1 pkg (1/4 oz) active dry yeast
>> 1/2 c water
>> 1/2 c warm (110-115*f) milk
>> 1 tbsp butter
>> 1 tbsp sugar
>> 1 tsp dried rosemary, crushed
>> 1 tsp each salt, dill, and garlic powder
>> 2 1/4 c flour
>> 1/4 c finely minced onion
>>
>
> This has a hydration of 0.44, so my guess it was written
> for AP.

Question from a non-baker. What is the hydration?