Help requested on a Peter Reinhart bread
I've been reading Reinhart's Whole Grain Breads book. I love it! I want to make his 100% whole wheat sandwich bread (p. 95) but have a question about making what he calls the "Final Dough". For the "Final Dough", his formula is to mix the soaker, biga, with some additional whole wheat flour, salt, instant yeast (2 1/4 tablespoon), honey (or sugar), and butter. It's the instant yeast that I have a question about.
I use active dry yeast which needs to be mixed in water before it can be used. Reinhart's "Final Dough" has no additional liquid involved besides the 2 1/4 tablespoon of honey (or if using sugar, then 3 tablespoons). Wouldn't it be a problem if I add my active yeast/liquid mixture into the final dough which doesn't call for additional liquid? Can anyone offer help?