Robert Marshall wrote:
>
> Well, first off, you have to freeze dry the flour.

No, you don't, unless you need to be compulsivly anal about stuff. There
is an approximation to heat the flour to a certain temperature. This is
precise enough for baking purpose.

Look at my SD web pages, there is a non-brainer hydration test where it
talks about it.

Of cause, you can drive the precision with the hydration up to the wazoo
(reason given above), but the other factors in sourdough baking sure
outweigh a 1 - 2 % deviation. For example fermentation losses, water
increase by fermentation, fermentation speed influence by temperature,
structural changes caused by fermentation. Try to control those
variables under consideration of impact on the final product and your
need for control hydration < 1 % will evaporate very quickly.

Samartha



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