July 2, 2013 - 10:24am
formula for adjunct ingredients?
So if you take your standard 100% hydration sourdough recipe, is there some sort of formula for how much to add of other adjunct ingredients to make specialty breads?
For example, you take your basic 10 lbs flour base and add starter and salt, how much could you add by way of cinnamon drops and raisins to that 10 lbs of flour? Or what about white chocolate chips and pecans? Or what about jalapenos and cheddar cheese?
Is there a formula for how much you can add in adjunct ingredients and not mess up the basic dough?
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many 100% hydration SD recipes except some 1005 while grain rye and maybe a sloppy wet ciabatta. You can put a lot of add ins like you describe in SD recipes including whole berry scalds and sprouts too. I routinely put in 25% to 50% of the dough flour weight for nuts, seeds and fruits but usually create my own recipes where the hydration is around 75%. Aromatic seeds like fennel, coriander, anise and caraway i usually keep to 4-8% so they don't overpower the dough, Cardamon is much less unless you are scandinavian and were raise on it in bread.
Some bread i have had up to 100% for seeds nuts and fruits. You can check out my blog and see the range I have used since just about all of the breads have significant add ins. Just search dabrownman's' blog.
Happy baking
I mean to say, 100% hydration in the starter. I was listening to "Splendid Table" one day and Lynne suggested that for a 2 cups flour muffin recipe you can do 1/2 cup of any adjunct like blueberries, choc chips, etc. So I was wondering if there is a rule of thumb for sourdough when you want to add, say, blue cheese and walnuts.