My kid said my sourdough was 'too chewy' and now I'm questioning my whole hydration level.

I've been sticking to 75% hydration for years because a baker in Chicago told me it was the sweet spot, but after my 8-year-old said that last week, I'm wondering if I should drop it to 70% for a more open crumb that's easier to eat.

2 comments

2 Comments

elliotc1010d ago

That baker from the Bouchon bakery book, I forget his name, uses a 65% hydration for his basic loaf. Says it gives a more even crumb that's tender, not gummy. My neighbor tried it after her kids complained about the same thing. She said it was a game changer, way easier for sandwiches. Might be worth a test batch at a lower hydration just to see.

valwest10d ago

Ever notice how the simplest fix is usually the right one? We get so caught up chasing fancy techniques that we forget to just turn a dial down.