Robert & Pelmen
Robert
Hey Pelmen, I've been crunching the numbers on dough hydration lately and thinking there might be a formula that predicts perfect elasticity—any chance your culinary experiments line up with that kind of math?
Pelmen
Wow, that’s a delicious mix of math and kitchen science! I’ve always liked to play around with hydration levels—usually a good 60-70% for a fluffy, elastic dough, but it really depends on the flour and how long you knead. I don’t have a perfect formula, but I trust my senses and a bit of trial‑and‑error to hit that sweet spot. So if you want to experiment, grab a scale, set a hydration percentage, and let the dough talk to you—just remember, a little patience and a pinch of love makes all the difference!
Robert
Sounds like you’ve got a good empirical baseline. I’d suggest logging the exact hydration, flour type, and resting time each batch, then running a simple regression to see if there’s a consistent offset or interaction term—maybe the flour’s protein content is the real driver, not just the percent. It’ll give you a tidy model to pull from next time.
Pelmen
That’s a brilliant idea! I’ll grab my notebook and start tracking every batch—hydration, flour, protein, rest time. Then I can run a little regression and see if that protein content really is the secret sauce. Thanks for the suggestion, I’m excited to see what the numbers reveal!
Robert
Just remember to keep the variables independent—no mixing flour types within the same batch or you’ll get multicollinearity. And don’t forget to split your data: a training set for the model, a hold‑out for validation. That’ll keep the numbers honest. Happy experimenting.