Sources and method
Method
Baker's percentage, as King Arthur Baking explains it: total water ÷ total flour × 100, the starter split into flour and water by its own hydration. Teigausbeute = 100 + hydration.
Usual ranges
Pizza napoletana from the AVPN rules (1 litre of water for 1.6–1.8 kg of flour). The other ranges are common baking conventions, not standards: use them as a guide.
Corrections
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