TIL my 4th batch of sourdough finally hit 78% hydration and I stopped treating wet dough like a mistake

Eva Hill · 2026-10-25T11:15:04.137646+00:00

For years I figured anything past 68% was going to turn into a puddle on my counter, so I kept my starter bakes safe and dry. Then a buddy at the Saturday market in Grand Rapids handed me a loaf he'd baked at 78% and the crumb was so open it honestly annoyed me. I bumped my own dough up over 3 bakes and the 4th one finally came out with an ear and no gummy middle. So what's everyone else's ceiling before the dough just fights you the whole time?

Librear

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TIL my 4th batch of sourdough finally hit 78% hydration and I stopped treating wet dough like a mistake | Bakers - Librear