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We don't do many home made crusts, usually we get a Papa Murphy's take and bake....my question is this: when you see a recipe that states "60%"(just a number I threw in there) hydration, what exactly does it mean? Does it mean that the the water is 60% of the dry ingredients...seems if that were the case it would make for a very sticky hard to manage dough....any thoughts on the subject are appreciated....thanks in advance for your response