Edwin Pawlowski wrote:

> "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?
>

It's the amount of total liquid as a percentage of
total flour, by weight. Not that the above is a proper
example. It's from the wrong table.

--
Reg email: RegForte (at) (that free MS email service) (dot) com