I have been listening to Stella Culinary/Free Culinary School podcast for quite a while now. I am really enjoying all the videos being produced currently. I haven't posted in the forum much so I might as well introduce myself. I am a mechanical engineering student at the South Dakota School of Mines and Technology. I am currently in AZ doing an internship for this semester and summer. I didn't start cooking until I started college. I reallized that I wanted to eat good food but I didn't want to go to resturants all the time so I decided to learn how to cook. I quickly became very passionate about cooking and I really like experimenting and trying new things. My "go to" tecniques are sauce making, braising and deep frying.
I've been developing a seeded multigrain sourdough loaf with considerable success, if I do say so myself.
I'm interested in putting this on a firm mathematical footing in terms of baker's percentage.
In addition to bread flour, whole wheat flour, and rye flour, I'm using pumpkin seeds, flax seeds, sesame seeds, cracked wheat, and medium cornmeal.
So do I add grams of the "extras" as I calculate hydration? Perhaps I count the cornmeal and the cracked wheat but not the whole seeds?