In another month or so we will be putting together an on-line book of sorts, so, having this thread as a discussion of enrichments could be useful.
Possibly some of our more experienced members could provide guidance as to specifically how do adding anyone of the following ingredients impact the quality of crumb and taste on let's say a Hamelman whole wheat miche bread recipe?
Milk-2 cups, instead of the water:?
Olive Oil- 2 T:?
Butter- 2 T:?
Potato flour-2 T:?