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My aunt's sourdough advice made me see flour math different
Was visiting my aunt in Omaha last weekend. She bakes all her own bread, 40 years at least. I was complaining my loaves turn dense and she asked what hydration percentage I use. I said I just follow recipes. She said, "Recipes lie, flour always tells the truth." That hit me. Now I adjust water by how the dough feels, not what the card says. First batch came out lighter after 2 tries. Anybody else bake by feel instead of exact numbers?
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