I have added the ability to login with FaceBook. It is located on the left-hand side of the website, and also on the login page. It worked for me however, Jacob got an error when trying to use it, that I can't reproduce. I just want to make sure that it seems to work for everyone.
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?