August 4, 2017 - 4:10am
Additions
I would like to add some spinach and feta to my sourdough recipe, but unsure of the amounts, any ideas ? Thanks.
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I would like to add some spinach and feta to my sourdough recipe, but unsure of the amounts, any ideas ? Thanks.
I find recipes that have add ins and use the same proportions.
Find one with cheese and something else then do a swap.
so adding it will change the hydration of your dough, perhaps a fair bit depending on how much you use.
Obviously, feta has moisture too, but since the % is lower, it shouldn't affect the hydration as much.
As to how much you might use, I've never put either in a bread. I don't know how much it will help if at all, but I often use 10-20% of harder cheeses like cheddar.
the dough like it was a pizza... put on the amount of cheese and wrung out spinach (perhaps cut up too) about it, like how much you like on a pizza. Then roll it up and seal the ends or knead it into the dough. That might give you a good approximation of how much is needed.
What is the total weight of the recipe dough?
Thanks Mini Oven, but I follow recipes mainly, so most of the time I don't weight the dough. I just found this bakery in Charlottesville, VA, an hour and half away from where I live and they make a Spinach-Feta loaf and I would love to make one. I might just ask them for some pointers when I go to pick up some bread. I appreciate your suggestions though, thank you again.