Cool, that article puts it much more simply that what I'd found elsewhere!
I'm going to go a 30/30 on my bitter, but a 60/30 on the saison- mostly because I want a dry saison, but also because it means I can start heating the water on both brews at the same time, yet stagger the chilling (as I only have one chiller).
I might do a 66 degree mash on the saison and a 67 on the bitter then.
It's hard not to get a dry saison, saison yeasts rip through everything, like piranhas. But no harm in a 60 mash.