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?