r/MathHelp • u/baadbettyy • 1d ago
Sourdough Hydration help
I’d like to better understand baker’s percentages. Haven’t been in math for a few years. Couple decades. So a bit rusty. I was going to plug into a free calculator but found this sub for help and I’d like a step by step just so I can perhaps figure out future recipes on my own.
So. The equation=
Total hydration % = (total flour/total water) x 100
The part I’m having trouble with is that sourdough starter is made of flour and water and for precision should be considered in the math.
So,
67=(1000/x+50)x100 is the formula I can up with and I’m not even sure if I did that right.
I’d like a 67% hydration with 1000 grams of flour total and 100 grams of starter. The starter would be 50 grams each water/flour.
So now I thought I would just have to solve for x?
Also need help solving for x.
Sorry if this is so juvenile. I would like to just understand. Thanks for anyone’s help.
1
u/baadbettyy 1d ago
Oh duh…
The rest of the water i would need for the recipe. So x + 50 would = total water for the recipe? I think