greetings from yet another newbie
like many others i too have been visiting/lurking ' The Fresh Loaf' for over a year and several weeks ago became a member. I really love this site, enjoy reading everyone's helpful insights and comments. When in doubt go to 'The Fresh Loaf' !
having been reared mostly on unleavened bread (I am from India) and terrible white bread, my affair with leavened breads really started only two years ago when we lived in Germany and had three bakeries within walking/smelling distance of our house. Not satisfied by just eating I got hooked to bread baking. Now we live in Columbus Ohio and although there are several good bakeries which we frequent, I still enjoy baking at home. I have been rather successful in baking simple breads with whole wheat, rye, spelt, oats etc.. and packet yeast so far (partly because if nothing else most Indians can knead dough).
Last weekend I tried the soaker/biga method for the first time and certainly the bread was far tastier than my ususal loaves. I like adding seeds or herbs to my breads - my question is when should I add the seeds etc.. - in the dry flour of the soaker or biga or later on the second day?
I am so glad to be a part of this happy family!