Example
Pizza Recipe with no sourdough starter
260g water
303g hard white
3g yeast (heaping tsp.)
3g salt (heaping tsp.)

This recipe is at 86% 
260g water        = .858 x 100 = 86%
303g hard white 

How much extra water do you need for 90% hydration
x (water)             =.9 
303g hard white

x= .9 (303)
x= 273g water

So you will need to increase the water in this recipe to 273g to have the recipe at 90% hydration.

To check 273g water     = .90 x 100 = 90%
                303 hard white
​
Tips:
The lower hydration doughs are firmer and drier in the 50 – 64 % range of hydration.  The medium hydration doughs are stickier and wetter at around 65% to 76% hydration (loaf Breads). High hydration doughs are more like a thick batter and are extremely wet and sticky at 77% and up (Pizza dough). 

Tangzhone: The ratio is 5:1 (5 parts water to 1 part flour) - usually

• Involves cooking the flour and liquid together on a stovetop or microwave to form a paste.
• Cool to under 115 degrees and add to the rest of the liquid ingredients.
• Good option to use for a direct dough.
• The higher percentage of the flour that is pre-gelatinized the softer rolls.

Original Recipe
Yields: 24 Buns - 47g ea.
Bake: 350

Recipe Adjusted to 75% Hydration & Tangzhong
Tangzhong 5% of recipe
32g flour (3 1/2T)
160g water (2/3 c)
Cook on stove on low heat until you see your stirring marks as it thickens. It only takes a few minutes. Cool to below 115 degrees so it does not kill the yeast. Add to the other liquid ingredients and stir.

Dry Ingredients
610g Hard White ( 4 2/3 c)
3/4 tsp. dried malt powder (you can omit if you like)
8g Salt (3/4 tsp.)
10g Yeast (3 1/2 tsp.)

Liquid
45g Cane Syrup (honey) (2 T. +1 tsp.)
314g Water (1 1/3 c)

20g Butter (1 1/2 T.)
10g Soy Flour (1 1/2 T.) omit if you like

Directions

• Add the tangzhong mixture to the liquid ingredients and mix.
• Add the dry ingredients to the mixer then the liquid ingredients. Mix until just moistened and let sit for 5 minutes.
• Now develop the gluten with the mixer (mix 3 minutes with dough hook) Remove from the mixer and place the dough on the counter and flatten it out.
• Soften the butter and add the soy flour to form a paste. Spread the paste onto the dough and cut the dough into pieces and add back to the mixer bowl.
• Knead until the butter mixture is incorporated into the dough. The dough will now be softer. If should only take about 2 minutes.
• Bulk proof for 20-30 minutes
• Shape into 24 round balls about 45g - 47g each.
• Add Shine: 1 large egg yolk + 2T. water mix in a small bowl and brush the buns before proofing them.
• Proof for an addition 20 minutes until about the size you want them.
• Pre-heat the oven to 350 degrees
• Put into the oven and bake at 350 for 15 minutes

Soaker
184g hard red or hard white flour (1 1/3c + 1T.)
28g  oat bran (4T.)
14g flax seeds (1 1/2 T.)
4g salt (1/2 tsp.)
198g water (3/4 c. + 2T.)

• Mix all the soaker ingredients together in a bowl until all of the flour is hydrated and the ingredients form a ball of dough.
  
• Cover and place in the fridge, this is good for 3 days.

Biga
227g hard red or hard white flour (1 3/4c.)
1g instant yeast (1/4 tsp.)
170g water (3/45 c.)

• Mix all of the biga ingredients together in a bowl and form a ball of dough. It will be tacky, let it rest a few minutes and knead a few times until smoother. Cover and place into the fridge. This is good for up to 3 days

Final Dough
The next day or the day of baking take the biga and soaker out of the fridge. I use them cold but you can let come to room temperature. You will be adding the final ingredients to them.
In a small container mix together:
56g hard red or hard white flour (7 T.)
5g salt (5/8 tsp.)
7g instant yeast (2 1/4 tsp)
42g honey, or agave nectar or brown sugar (2 1/2 T)

14g vegetable oil (1 T.)

• Lay the biga on the counter and flatten into a disk, then lay the soaker on top and flatten into a disk.
• Cut thru the disk,  into about 12 pieces and put into your mixing bowl. As you are cutting the dough add the final ingredient to the cut up pieces.
• Finally add the vegetable oil to the mixing bowl.
  
• Put the dough hook on and mix for 3 minutes at low speed. The dough will be soft and slightly sticky. If it seems too sticky let the dough rest 5 minutes and come back to see how it feels. If it needs more flour or water adjust as needed. Test to see if you have a windowpane.
  
• Bulk proof for 45-60 minutes until it is about 1 1/2 times it original size.
  
• Shape as a freestanding batard or place into a greased loaf pan. I use a 9 inch pullman pan.
  
• Cover so the top stays moist and let it raise another 45-60 minutes.
  
• Preheat the oven to 425 degrees, I use a steam pan in the bottom of the oven while preheating.
  
• Place the loaf into the oven and lower the temperature to 350 degrees. Bake for 20 minutes then rotate the pan if needed and continue baking another 20 minutes.
  
• To test for done, the loaf will reach an internal temperature of 195 degrees. It will be rich brown and have a hollow sound when thumped on the bottom.
  

Creating yeast water couldn’t be easier, simply combine fruit and water, and you’ll be ready to bake naturally leavened bread in about week. Yeast is all around us, all we have to do to harness it's power. When you create yeast water you are harvesting the yeast that naturally occurs in fruit and vegetable skins or pulp. Avoid using mango, pineapple, kiwi and papaya. these fruits contain a protease enzyme. This enzyme destroys protein and inhibits gluten development.

Supplies Needed:

• 34oz jar glass is best but plastic will work
  
• Funnel

Recipe: From PJ Hamel at King Arthur Flour

• 500g (2 1/4 cups) of water (tap water is fine)
• 50g (1/4 cup) of granulated sugar
• 2 dried dates (pitted or whole)
  

Note: You can use other fruits like organic raisins about 1-2 T. Also different types of sugar would work, even molasses or honey.

Directions:

• Add the fruit, water and sugar to the jar and screw the cap on the jar. Shake vigorously to dissolve the sugar. Loosen the cap a half-turn and put the bottle somewhere warm 78.8°F is optimal. I put the bottle on my freezer or the top of the hot water tank would work in my house.
  
• Shake the bottle twice a day for 4 days. Unscrew the cap daily to let out any pressure buildup, screw it back on, then shake well.
  
• By the end of 4 days, the water should be frothy on top, and you’ll definitely be able to smell the fruit fermenting.

Day 5: Add the following to the bottle:

• 1 dried date
• 5g (1 teaspoon) salt
• 20g (1 1/2 tablespoons) granulated sugar
• 400g (1 3/4 cups) water

Shake the bottle vigorously to dissolve the sugar. Put it back in its warm spot, and shake twice a day, uncapping and recapping each time, for 4 more days.

Baking

• Each bottle of yeast water will yield about six average-sized loaves of bread, minus the 200g you need to save for future loaves.
• Use the yeast water instead of the water or liquid in the bread.
• It may take longer for your loaf to raise, that will depend on the amount of the yeast water used and the strength of the yeast in the water.

Save 200g yeast water plus add the following for future use

• 700g tap water
• 35g sugar
• 3.5g salt
• 2 dried dates
• Shake twice a day for 2 to 3 days, until the yeast water is foaming nicely. Strain out the dates, and store water in the refrigerator.
• Yeast water makes a bread with mild, rather than an assertive sourdough tang. This can be a pro or con, depending on your personal taste.
  

Pros

• There’s very little upkeep; once yeast water is made it can live in the refrigerator for up to a couple of months without being fed.
• Yeast water isn’t fed with flour and there’s no discard; so you’re not throwing away flour, as you might with a standard starter.

Cons

• Since there’s no discard with yeast water, you don’t have the chance to make a lot of yummy recipes that call for sourdough starter discard.
• Making a starter with yeast water takes longer: up to around 16 hours, as opposed to around 6 to 8 hours for a standard sourdough starter.

Ingredients:
4 c. hard red or hard white flour (510g)
1 1/4 tsp. salt (10g)
1 1/4 tsp. instant yeast (4g)
2 c. +2 T. water (482g) warm water
1 1/2 tsp. honey
1 1/2 T. olive oil (21g)

Directions:

1. Place all the ingredients in your mixing bowl except the olive oil. Mix for 2-3 minutes on low speed. The dough will be very sticky but smooth, if needed add a bit extra flour.
2. Now add the olive oil and mix another 15 seconds, long enough to just coat the dough. Let the dough rest for 5 minutes. At this point the dough should have some structure not batter like. If it is still too wet and feels like batter add more flour and mix again. The dough should pass the window pane test.
3. Prepare a 17 x 12 inch sheet pan by lining it with parchment paper and oiling it with 1 tablespoon of olive oil.
   
4. Grease your hands with olive oil and dump the dough onto the parchment paper in the pan and spread the dough out. It might be difficult to spread and will only cover about half the pan that is fine. Cover with plastic and let it sit overnight in the refrigerator. It will raise slightly overnight.
5. The next day remove the pan from the refrigerator about 4 hours before you plan to bake it. Remove the plastic and drizzle 1-2 tsp olive oil over the top. Now with your fingertips press out the dough, starting from the center of the pan moving out to all the corners. This will create dimples as you press. You may have to stop several times and let the dough rest about 10-20 minutes and continue stretching it out.
   
6. Once the dough is stretched out loosely cover the dough with plastic and let it rest at room temperature for about 2-3 hours depending on the room temperature. 
7. Prepare you toppings, Pre-heat the oven to 500 degrees. Once you have it in the oven reduce the temperature to 450 degrees and bake for 15 minutes. Add any cheeses at the last 3 minutes of baking
8. Remove from the oven and let it cool for a few minutes before slicing. If you want a crisp crust remove the parchment paper and put the slices on a screen to crisp up the bottom crust. If you like a soft crust leave it too cool on the parchment paper.