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Slurry Test
A slurry test evaluates the hydration needs, gluten strength, and enzymatic activity of one or more flours. Ideally, you have a control flour you’re familiar with in the test as a benchmark. You mix the flours with the same amount of water, and then assess the texture of the paste/dough and its stretchiness over time.
The observations are made right after mixing and at several intervals e.g. 30, 60, and 90 minutes because water uptake and gluten strength differ over time. Then a final evaluation is done 12+ hours later to determine if/how much the dough has broken down due to enzymatic activity.
In the photo above, the bowls have 50 grams flour and 38 grams water (76% hydration). You can learn more about this particular slurry test here: Baking Bread with Kernza Perennial Grain.
Slurry Test