Becoming a breadmaking expert is all about being precise! Recognizing this, WPForms has created a user-friendly Baker’s Hydration Calculator Form Template.
This customizable template is designed to help bakers improve their craft by providing accurate hydration calculations, essential for achieving the perfect loaf.
How Does the Baker’s Hydration Calculator Form Template?
This template utilizes the Calculations Addon, part of the WPForms Pro license, enabling automatic computation of hydration levels in dough preparation. Let’s go through the functionality of each field:
- Flour Weight (g): Here, users define the flour weight for their recipe by sliding to the desired amount in grams.
- Water Volume (ml): Users can slide to the required volume of water for their dough in milliliters. Proper hydration begins with this precise measurement.
- Starter Weight (g): This field allows users to specify the weight of their sourdough starter. It’s a crucial component as it contains both water and flour.
- Baker’s Hydration: The magical number that every baker seeks, this auto-calculated ratio represents the water-to-flour balance, a key indicator of dough consistency.
- Total Flour in the Mix (g): An automatic tally of all flour within the mix; this figure ensures that the baker’s calculations are on point for the recipe.
- Total Water in the Mix (ml): This auto-calculated volume reflects the sum of all water in the dough, ensuring the proper moisture level.
- Starter Used (g): This calculated field reveals the total weight of the sourdough starter incorporated, integral to the fermentation process.
- Recommended Salt Amount (g): Based on the flour weight, this auto-calculated suggestion ensures the flavor is balanced and enhances the dough structure.
- Email Address: Finally, users can receive a copy of their precise measurements and additional tips directly to their email.
Sign up with WPForms today and access the Baker’s Hydration Calculator Form Template. By using this tool, bakers are equipped with the precise calculations needed to yield consistently excellent baked goods.
