I have been cooking a few years, ran a restaurant a bit so I call myself a chef
My current goal Revive traditional native American dishes and elevate them to top level cooking (a hard goal indeed)
currently I prep/cook in an employee dining room in a quite well known place I'm sure many of you have visited. it's seasonal and in my off time a cater a few events to keep my skills sharp, but it's not a real business and hope it never becomes one.
I hope i don't get to crazy in my culinary uneducated ways
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?