OK to blend pâte fermentée into liquid before combining w/dry ingredients?
Just picked up Hamelman's "Bread" for the first time in a while, and notice he uses a LOT of preferment in his formulas. I want to crank up the amount I use (right now, I tend to use between 15 and 25% of flour weight), but I have a pretty specific question. To make things easier as I mix by hand using a dough whisk, before I add the liquid ingredients to my flour et. al., I add the pâte fermentée to the water/liquid ingredients, and mix it into a uniform solution using an immersion "stick" blender. Since I'm adding the pre-ferment for flavour, I'm guessing it shouldn't affect those elements that add flavour - does anyone know different? Thanks!