I have a large loaf/2 smaller loaves sourdough recipe and would like to try different dry mix-ins for each loaf. I read I should mix in during the second stretch and fold but I also read I should divide loaves after bulk fermentation. When to mix in when diving into 2 different flavors? I went ahead and divided before bulk fermentation, added my ingredients in the second fold, but have I just ruined the rise by doing this? it’s a large batch recipe, totaling 1kg of flour.