I've been out in the kitchen prepping a shipload of fresh vegies for blanching - a result of spontaneous visits to some
local garden markets today. As I sometimes do when I'm in the kitchen, I started listening, at random, to one of the SCS audio lectures which turned out to be the very first podcast: "Knife Skills".
While listening to te podcast, It occurred to me that you've never mentioned turning vegatables. I'd be interested to hear your views on this technique, and, if you use it at all, your own method and and where you like to apply it..
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?