Need help with secret ingredient
I have an idea about adding an ingredient but not going to divulge just yet. The only thing I'm saying is that it has the consistency of apple sauce.
My question is... If I'm doing the 1:2:3 recipe with 100% hydration levain, which makes the final dough 71% hydration, how would I go about adding this ingredient all the while keeping the same consistency?
If one is adding in something like apple sauce then what percentage is the usual?