Ladies and gentlemen, with all due respect, the water is getting muddy! If I were you, I would strive for simplicity. (Yet, who knows? Perchance what you are doing may yield greater results, however complicated.) I would keep everything as simple as possible. (“We are lovers of beauty, but simple in our tastes.”) “Ockham’s razor”, a principle of simplicity, can definitely be applied to the situation at hand. According to the scholastic philosopher William of Ockham, Entita non sunt multiplicanda praeter necessitate: “Entities are not to be multiplied beyond necessity” or “The number of entities used to explain phenomena should not be increased unnecessarily”. In other words, of two or more possible explanations for a phenomenon, choose the one that explains what is to be explained with the fewest assumptions and explanatory principles. And, of course, as the great Aristotle stated, this is a rational (ratio, proportion) process. I think it is fair to posit that an underlying principle of Italian cuisine in general is simplicity.
Since here we are concerned with causation in transforming or changing the flour, Aristotle’s “four causes” may be of assistance here. Aristotle was of the belief that to understand a natural phenomenon, one should determine the four following causes thereof:
1. “Material Cause” (change produced out of which or what),
2. “Formal Cause” (change produced into which),
3. “Efficient Cause” (change produced by which), and
4. “Final Cause” (change produced for the sake of which)
If we walk on a beach and see footprints (the formal cause), we can legitimately infer that a human being (the efficient cause) must have walked there before we did. Because of past experience, we might even be able to tell the person's weight by examining the size and depth of the footprints.
Tonight, around 7:30 PM (Pacific time), I finished making a mass of dough that is hydrated at 48%!!! (I am pushing the limit to see how low I can go.) To get the hydration level as accurate as possible, I refrained from using liquid culture. Instead, I used precisely 0.20 grams of fresh yeast. We shall see the results tomorrow around this time. Good night everyone!