Add section on mix-ins

book/wheat-sourdough/wheat-sourdough.tex

@@ -201,7 +201,7 @@ Find below an example recipe for 1 loaf including baker's math calculation:
 	\item 100 g of whole wheat flour
 	\item \textbf{500 g of flour in total}
 	\item 300 g-450 g of room temperature water (60 percent up to 90 percent). More on
-this topic in the next chapter.
+	      this topic in the next chapter.
 	\item 50 g of stiff sourdough starter (10 percent)
 	\item 10 g of salt (2 percent)
 \end{itemize}
@@ -240,7 +240,7 @@ protein value, the more water can be used.
 
 Some bakers like to use highly hydrated doughs to create fluffier bread.
 \footnote{Sometimes it almost feels like a comparison of skill value between bakers. The
-more water they can handle, the more skillful the baker.} The reason for this
+	more water they can handle, the more skillful the baker.} The reason for this
 is the dough's improved extensibility. The wetter the dough, the easier it is
 for the dough to be stretched. When you pull it, the dough will hold its
 shape. In comparison, a very stiff (low hydration) dough will maintain its
@@ -443,8 +443,8 @@ Autolysis describes the process of just mixing flour and water and letting
 this sit for a period of around 30 minutes up to several hours. After this
 process is completed, the sourdough starter and salt are added to the
 dough.\footnote{I have tested adding the salt at the start and end of the
-autolysis process and could not notice a difference. Based on my current
-understanding, the importance of adding salt later seems to be a myth.}
+	autolysis process and could not notice a difference. Based on my current
+	understanding, the importance of adding salt later seems to be a myth.}
 
 The overall time that flour and water are in contact is extended. Thus you get the
 beneficial enzymatic reactions that improve the taste and characteristics of the
@@ -474,9 +474,9 @@ these 5 hours, the enzymes have not broken down the flour enough. This means
 the dough might not be as elastic as it should be. Furthermore, not enough
 sugars have been released and thus the flavor after baking is not good enough.
 \footnote{I have not seen studies yet looking at enzymatic speeds depending on
-the temperature. But I assume the higher the temperature, the faster these
-reactions. This goes up until a point when the enzymes break down under
-heat.} That's why bakers opt for autolysis. The autolysis starts the enzymatic
+	the temperature. But I assume the higher the temperature, the faster these
+	reactions. This goes up until a point when the enzymes break down under
+	heat.} That's why bakers opt for autolysis. The autolysis starts the enzymatic
 reactions before the microorganism fermentation begins. This way after 2 hours
 of autolysis (an example) and 5 hours of fermentation the dough is in the
 perfect state before beginning proofing.
@@ -520,9 +520,9 @@ would cause the dough to break down too much. In this case, I would opt for 5
 percent sourdough starter to slow the whole process down to reach the 8 to 12
 hour window again. If it is very hot, I might use as little as 1 percent
 sourdough starter.\footnote{Please take these values with a grain of salt as
-they depend on your flour and your sourdough starter. These are values that
-you have to experiment with. After baking a couple of breads you will be able
-to read your dough much better.} You have to play with the timings on your own.
+	they depend on your flour and your sourdough starter. These are values that
+	you have to experiment with. After baking a couple of breads you will be able
+	to read your dough much better.} You have to play with the timings on your own.
 Rather than relying on timing though, I will show you a much better and more precise approach
 by using a fermentation sample. This will be covered later in this chapter.
 
@@ -584,8 +584,8 @@ hydrated dough and waiting your gluten network automatically forms. You still
 have to mix and homogenize the ingredients. You wait a few minutes just to
 find your dough having developed incredible dough strength with no additional
 kneading.\footnote{Give it a shot yourself. The automatic formation of gluten
-networks is an amazing phenomenon that still fascinates me every time I am
-making dough.}
+	networks is an amazing phenomenon that still fascinates me every time I am
+	making dough.}
 
 If you over-hydrate your dough at the beginning it becomes more difficult
 for the gluten chains to form. The molecules are not as close together in
@@ -929,11 +929,11 @@ pickled food. Depending on the acidity you can judge how
 far the dough is in the fermentation process. The final bread
 will taste less sour. That's because a lot of acidity evaporates
 during baking.\footnote{More on this topic later.
-Just by baking longer and/or shorter, you can control
-the tang of your final baked bread. The longer
-you bake, the less sour the final loaf. The shorter,
-the more acidity is still inside the bread. The resulting
-loaf will be sourer.}
+	Just by baking longer and/or shorter, you can control
+	the tang of your final baked bread. The longer
+	you bake, the less sour the final loaf. The shorter,
+	the more acidity is still inside the bread. The resulting
+	loaf will be sourer.}
 
 When touching the dough, it should feel tacky
 on your hands. The dough should also be less sticky
@@ -973,9 +973,9 @@ and fold, others for multiple.
 The primary goal of this technique is to provide
 additional dough strength to your dough. As shown in figure \ref{fig:dough-strength-sourdough}
 there are multiple ways to create dough strength. \footnote{In fact I have seen many no-knead
-recipes calling for no initial kneading, but then applying stretch and folds
-during the bulk fermentation. The time required to do all the folds probably
-matches the initial kneading time required.} If you do not knead as much at
+	recipes calling for no initial kneading, but then applying stretch and folds
+	during the bulk fermentation. The time required to do all the folds probably
+	matches the initial kneading time required.} If you do not knead as much at
 the start, you can reach the same level of dough strength by applying stretch
 and folds later. The more stretch and folds you do, the more dough strength
 you add to your dough. The result will be a more aesthetic loaf that has
@@ -997,9 +997,9 @@ process as crumb building. Careful folds ensure that your final dough's crumb
 is not overly wild featuring large cavities. If you notice overly
 large areas in your final dough's crumb, then you might be able to fix that
 by applying more stretch and folds.\footnote{In many cases these cavities can
-also happen when a dough does not ferment enough. The crumb is commonly called
-Fool's Crumb. Refer to the later Debugging Crumb Structures chapter of this
-book to learn more about it.} Please refer to section \ref{section:debugging-crumb-strucuture}
+	also happen when a dough does not ferment enough. The crumb is commonly called
+	Fool's Crumb. Refer to the later Debugging Crumb Structures chapter of this
+	book to learn more about it.} Please refer to section \ref{section:debugging-crumb-strucuture}
 "\nameref{section:debugging-crumb-strucuture}" for more information on reading
 your crumb.
 
@@ -1039,12 +1039,12 @@ clockwise and then repeat the process once again. Rotate the container another 1
 and repeat the fold one last time. By doing so you have applied 4 folds in total. Your
 dough should now stay in place and resist flowing outwards.
 \footnote{Please also refer to \cite{stretch+and+fold+technique} for a video showing
-you how to best perform the technique.}
+	you how to best perform the technique.}
 
 In theory, there is no limit to how often you can stretch and fold. You could
 apply one every 15 minutes. If your dough has enough dough strength already,
 applying additional folds is just a waste of time.\footnote{You could do it just to better understand how the
-dough feels in your hands at different fermentation stages.} If you apply a
+	dough feels in your hands at different fermentation stages.} If you apply a
 large number of consecutive folds, the outer layer of gluten
 will tear. In that case, you just have to wait for at least 5-10 minutes until
 the gluten bonds heal and you can try again. When the gluten does not heal
@@ -1367,17 +1367,17 @@ with a kitchen towel inside.
 The currently top-facing floured surface will be downwards-facing in your banneton.
 By doing so the banneton can be flipped
 over before baking, releasing the dough.\footnote{The same
-applies when making other doughs such as baguette doughs. The floured
-surface will always be downwards facing. The dough is then flipped over
-once for baking.}
+	applies when making other doughs such as baguette doughs. The floured
+	surface will always be downwards facing. The dough is then flipped over
+	once for baking.}
 
 Proceed and lift the dough with 2 hands from the counter.
 Gently rotate it once and then place the dough in your
 banneton for proofing.\footnote{The seam side should now be facing you.
-Some bakers like to seal the seam a little more. I did
-not notice that this improves the dough's strength. As far as I can
-tell, this only improves the visual appearance of the bottom side
-of the final loaf.} If you did everything right, then your
+	Some bakers like to seal the seam a little more. I did
+	not notice that this improves the dough's strength. As far as I can
+	tell, this only improves the visual appearance of the bottom side
+	of the final loaf.} If you did everything right, then your
 dough should look somewhat similar to the dough shown in figure \ref{fig:shaping-prepare-proofing}.
 As the last step of shaping, place a kitchen towel over your banneton
 or bowl and begin proofing.
@@ -1485,8 +1485,8 @@ within the next 3 hours.
 The dough will initially proof at the same rate as the room temperature dough.
 As the dough cools down the rate of fermentation slows. Ultimately at below
 4°C (40°F) the fermentation comes to a halt. \footnote{The actual temperature
-depends on the bacteria and yeast you cultivated in your sourdough
-starter.} The dough can rest in the fridge for up to 24 hours. In some
+	depends on the bacteria and yeast you cultivated in your sourdough
+	starter.} The dough can rest in the fridge for up to 24 hours. In some
 experiments, the dough was still good even 48 hours later. Interestingly,
 there is a limit to fridge proofing. I can only explain this with continuous
 fermentation activity at low temperatures.
@@ -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/