Tartine 3 question
I am using the Tartine 3 book for the first time, and I noticed a seeming contradiction in it. For the porridge formulas, the instructions are to incorporate the porridge after 60 minutes of bulk ferment. Earlier in the book, when explaining the Master Formula (page 36), it says to incorporate the porridge into the liquid portion of the final mix prior to the autolyse (I think I'm reading this correctly). I was just wondering which procedure other users of the book have settled on.
Thanks for your help.