soaking water - a beginner's question
Sorry, I am sure that this is answered many times over, but I'm getting confused.
- If I'm soaking coarse oatmeal to include in a sourdough, does the water I use to soak get included in the water %?
I've got 150g of coarse oatmeal, soaking in 400g boiling water - when that is ready to add to the dough should I add the lot and take 400g water from the total water in my dough?
Or should I drain off/squeeze out as much extra water as possible and still add the full amount of water to autolyse with my flour?
Or something in between?