When to mix in multigrain porridge?
Has anyone done a comparison on what happens if you integrate the porridge at the beginning with the autolyse or whether you wait after the autolyse and integrate it after the first set of folds?
I have usually done the latter but once or twice, I have tried the former. I like the former better because I can add the water to the porridge, loosen it up and then add my flour for the autolyse. Mixing it in seems a lot easier this way.
The other way, I usually have to resort to slaps and folds on the counter to get it distributed evenly.
I suppose I could experiment this weekend but my doughs are not identical. One ended with more spelt because I ran out of Kamut flour.