Add section on mix-ins

book/wheat-sourdough/wheat-sourdough.tex

@@ -1624,3 +1624,114 @@ Another interesting trick is to bake your dough for 30 seconds without steam.
 The hot air will dry out the dough's surface even further and simplify
 the scoring technique. Experiment with the timing to identify your personal
 sweet spot.
+
+\section{Mix-Ins }
+
+A loaf of wheat sourdough has a really purist aesthetic. Precision and good craftmanship transforms the  ingredients into simple, but delicious food. With mix-ins, the basic recipe can become the starting point for a whole world of modifications to try and combine. Think of it as a blank canvas to express yourself.
+
+One approach to categorize mix-ins is roughly by shape (the transition between these categories is somewhat fuzzy):
+\begin{itemize}
+\item Liquids: Integrate homogeneously into the dough, may replace some of the water. Examples: Milk, oil, spinach juice.
+\item Powders: Integrate homogeneously into the dough, may replace some of the flour. Examples: rye flour (or others), semolina, cocoa, ground spices.
+\item Small bits: Individually visible in the final loaf, small enough to distribute somewhat evently throughout the dough. Examples: seeds (sesame, poppy seeds), whole spices.
+\item Chunks: larger pieces that will only be present in the occasional bite when eating a slice of your bread. Examples: dried tomatoes, chunks of cheese, 
+\end{itemize}
+
+The other categorization can be by impact of the mix-in. Most mix-ins actually impact multiple of these:
+\begin{itemize}
+\item Flavor: Significantly changes the taste of the bread. Examples: rye flour, spices. 
+\item Color: Some mix-ins change the look of the bread. Examples: cocoa, squid ink, beetroot juice. 
+\item Texture: Some mix-ins particularly change the feelin in your mout when eating. Examples: cheese (gummy), seeds (crunchy), olives (squishy chunks). 
+\end{itemize}
+
+Mix-ins affect the structure of the dough. One aspect is the impact on hydration. Some mix-ins absorb a lot of water when added to the dough, so you'll have to increase the amount of water to achieve the same dough consistency. The other impact is on the gluten network. Bits and chunks disrupt the gluten network, and may reduce the rise. All of this depends on the amount of mix-ins used. A good rule of thumb is to add 10-20\% of the amount of flour in most mix-ins (except for spices).
+
+An important factor is also the mix-in's behavior during baking. Particularly chunks usually bake differently than dough, and either melt (cheese) leaving holes inside, or char when peeking through the crust (e.g. vegetables).
+
+
+\subsection{Examples}
+
+The following is a list of common mix-ins and their peculiarities:
+
+\subsubsection{Flours}
+These are powders. Usually you want to just replace some fraction of your regular bread flour. Different flours change the tast of your bread and usually modeately change the color of your bread.
+\begin{itemize}
+\item Whole wheat flour (substitute any amount, makes the bread more )
+\item Rye flour ()
+\item Semolina (supports mediterranean flavors).
+\item Cocoa (replace 10% of the flour)
+\end{itemize}
+
+\subsubsection{Liquids}
+\begin{itemize}
+\item Olive oil (mediterranean)
+\item Milk (for sweet, soft breads)
+\item Buttermilk
+\end{itemize}
+
+\subsubsection{Colors}
+These drastically change the color of the bread
+\begin{itemize}
+\item  Beetroot juice (red)
+\item Carrot juice (orange)
+\item Spinach juice (green)
+\item Squid ink (black)
+\end{itemize}
+
+\subsubsection{Seeds and nuts}
+These are mostly small bits, with some almost crossing into Chunk. Most seeds benefit from being baked for ~10minutes before you add them to the dough.
+\begin{itemize}
+\item Pumpkin seed
+\item chia seed
+\item Flaxseed  (soak these in water first)
+\item Hemp seed (very crunchy, a personal favorite)
+\item Sesame
+\item Sunflower seed
+\item Poppy seed
+\item Cacao nibs
+\item Chopped or whole walnuts
+\item Chopped or whole hazelnuts
+\item Cornflakes
+\end{itemize}
+
+\subsubsection{Spices and flavor mix-ins}
+These are mostly powders or small bits. Ususally want to use 1-5% of the flour amount.
+\begin{itemize}
+\item Mediterranean spice (oregano, thyme, rosemary, majoram)
+\item Bread spice (coriander, cumin, fennel, anise)
+\item Grated hard cheese: gruyere, parmesan
+\item Blueberry skins (press through sieve to remove juice, raw blueberries add too much water).
+\item Lemon zest (or orange or lime).
+\item Browned onions
+\item Molasses
+\item Miso
+\end{itemize}
+
+\subsubsection{Highlights}
+Mostly chunks, that add a big contrast and flavorful highlight to the basic bread. Usually you want to use only one (or maximum two) of these. Often can be complemented well by some flavor mixin or flour.  
+\begin{itemize}
+\item Olives (go well with lemon zest)
+\item Sundried tomatoes (either pickled in oil, or soak in water).
+\item Pickled pepperoni.
+\item dried fruit, raisins 
+\item Chunks of cheese (e.g. cheddar)
+\item Chocolate chunks or drops.
+\item Chunks of black garlic.
+\end{itemize}
+
+\subsection{Techniques}
+Adding the Mix-ins to the dough is just the simplest way. There are also more advanced ways to include additional ingredients:
+
+\subsubsection{Covering the cust}
+This works best for either powders or small bits. Spread the mix-in in a flat container, wet the surface of you dough, and then dip it into the mix-in.
+
+This does not work for all mix-ins, some can't handle the high temperatures during baking and char. Most commonly done for various seeds (e.g. sesame).
+
+\subsubsection{Swirled colors}
+Mix-ins that change the color of the dough bring the opportunity for really advanced .
+Separate the dough before adding the colorful ingredient. Combine the two (or more) doughs by laminating and stacking the colors for the last folding, just before shaping and bulk rise.
+
+These can be really works of art.
+https://www.reddit.com/r/Sourdough/comments/na0zed/was_hoping_for_a_more_pronounced_purple_but_i/
+https://www.reddit.com/r/Sourdough/comments/onynqm/sourdough_with_dried_raspberries_recipe_in/
+https://www.reddit.com/r/Sourdough/comments/mot8vq/chocolate_sourdough_loaf/