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I often get comments and questions on the level of hydration I use for my bread. And these are just some examples ‘The hydration you use is way too high for me’ ‘How can you use such a high hydration?’ ‘What’s the hydration of this dough?’ So here is an example of 3 different doughs, made with 3 different combinations of starters, to help you visualise and understand the fact that hydration is always relative to the flour that you use. When you see these doughs, you could easily say that the hyd