AO Recipe and
Hydration Calculator

Dough temperature dictates your fermentation speed, which is the exact mechanism that controls how mild or intensely sour your bread tastes. Learn how to manipulate flavor step-by-step with Martha.

Hydration is the single biggest factor in achieving that beautiful, airy artisan texture—but add too much water and your dough will collapse. Want to master the exact hydration ratios we use at Abigail's Oven? Join our Head Baker, Martha, in her 30-Minute Quickstart Masterclass.

Holding back your salt and timing your stretch-and-folds isn't random—it's how you steer the entire fermentation process. This delicate balancing act dictates the exact mix of acids, sugars, and strength in your final loaf. Watch Martha break down our exact autolyze and folding schedule to build perfect flavor in our Quickstart Masterclass.