Chill out baby! I was just being a smart ass to Dick Adams' previous
response.

Maybe you couldn't figure that out with the "wind blowing through the
kitchen..." part of it?

Robert

------------------------

Samartha Deva wrote:

> 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
>
>
>