I put 100g of water into 200g of flour but it's barely enough water to wet the flour, let alone make a dough. What am I doing wrong?
>>21791341>What am I doing wrong?Not enough water, obviously. BTW, there is no Golden Ratio when it comes to dough. The ratio very much depends on the texture you want and how hydrated your flour is beforehand.
>>21791350Too much flour, obviously.BTW, there is no Golden Ratio when it comes to dough. The ratio very much depends on the texture you want and how floured your water is beforehand.
>>21791341work the dough longer, usually it's undermixed and underhydrated. try adding water a teaspoon at a time until you get it to the consistency you want
>>21791341A few things to consider:First and foremost what are you baking? Different doughs call for different ratios of flour to water.Higher protein flours are thirstier for more water but if you're confused about this then you're probably working with standard AP flour from a grocery store.100g water / 200g flour = 50% hydration. You can try 60% but work the dough for 5-7 minutes if you're kneading by hand before judging. The texture of a dough before kneading and after is drastically different so make sure that what you end up with is not to your liking, as opposed to what you start with.But make sure to finish your dough and bake it to completion and see if the final product is to your liking. In the end that's what matters. If the final product is what you're looking for then you know you have a good ratio even if it looks bad at early steps, as some doughs will. If it's off it will still probably taste good and you gain knowledge about things to change next time.
>>21791995Who the fuck says grams of water? It's metric so a usable measurement but why?
>>21791341Just keep adjusting until you get the right hydration. If it's too dry add water if it's too wet add flour x) HAPPY BAKING!!!
>>21792017>Who the fuck says grams of water?OP, and I was directing my post to him. But I do use grams for baking, most people do when baking because it's more precise and you need to be more precise with baking. You can use cups for water because it doesn't have packing issues like flour does, but then it's just needless conversion for hydration ratios like OP was referring to.
>>21792026Volume may be described in liters, which is usual for liquids.
>>21791341Humidity, when dealing with bread or pastry the weather has a huge affect on your dough, and you need to adjust.
>>21792035This would not be a question if you actually baked with precise measurements so I don't know why I'm bothering but I'll explain the logic:>you can measure water in either grams of mLs, but you never measure flour or other dry ingredients in liters>the conversion is 1:1 mL to grams for water anyway>anyone bothering with precise measurements is measuring shit out on a digital scale>it's going to be set to grams for your dry ingredients unless you change it before adding water>you have no reason to do this for a 1:1 conversion>as you pour water into a zero'd out bowl on a kitchen scale, it will go up in grams
>>21792065You can measure flour in liters.
>>21792069It would be retarded to do so, because liters is a measurement of volume, not a measurement of mass like grams. Liquid will fill a volume evenly so volume is a more reliable measurement. For things like flour that have irregular grains, 1 liter can equal meaningfully different mass totals depending on how it is scooped, poured, or packed into the device that measures it.Like I said, this would not be a question if you actually baked with precise measurements.
>>21791341>What am I doing wrong?watching, posting, and caring about anime.>inb4 "anime website."nope, never was.
>>21792069retard
>>21792333
>>21792333Not your website till your dying breath
>>21791341>lol op cant get shit wet
>>21792069you can measure flour in fractions of a football stadiumwhy aren't you using that measurement?
>>2179134150% hydration is very dry. That's on the low end even for bagels which typically use the driest doughs. I would go up to at least 120g of water at the least, but I never really made anything other than bagels at less than 70% hydration.
OP here, I just realized ‘g’ is grams, not gallons. Fuck.
>>21791341>>21792020>>21792026>>21793063>>21793915Mental illness
>>21794602>he says, frequenting an anime website decked out to the nines in anime aestheticYou go to bars to complain about the alcohol too?
>>2179134150% should be enough to make a looser pasta dough or a stiff bagel, so "barely enough to wet the flour" seems wrong still
