just a quick question
sometimes i see people soaking their seeds overnight (particularly flax/linseed and i understand thats a digestive issue) other times people toast the seeds before putting in soaker and other times they toast on the day of their bake, let them cool down and toss them into the mix - what is the difference?
Is it a hydration issue? A taste issue or none/all/more of these things
oh and one other ting: what is the maximum amount of soaker in a bread peple advise as ive seen it going up to 30+%