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PSA: I picked a 5% hydration starter over a 20% one for my rye bread.
The dough was way easier to handle and the crumb was still nice and open. Anyone have a go-to hydration for whole grain loaves?
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gracethomas5mo ago
Yeah, the internet really pushes high hydration as a universal rule. I found that with whole grains, a bit less water lets the dough develop strength without becoming a batter. It's more about handling than a magic number for the crumb.
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smith.elliot5mo ago
My last whole wheat loaf was at 75% and it was a sticky mess. I always pushed for higher hydration because the internet said it was better. Your post makes me want to try a much lower number next time, maybe around 70%. It sounds like it could save a lot of frustration and still give a good result.
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