PAN DE CRISTAL For a long time I’ve fllirted with the idea of working with a sourdough at 100% hydration. What’s the big deal, you might ask? First of all, in bread lingo, the hydration level reflects the amount of water in relation to total flour. Total flour then becomes the amount considered as 100%, and all ingredients […] https://bewitchingkitchen.com/....2025/07/08/pan-de-cr
