A question for all you bread experts out there. I have several breads I have perfected over the last couple of years. I want to change up some of these by adding different grains like bobs 5 or 7 grain cereal. My question is how do I go about soaking these grains or cereals so that when I add them to the dough they don't contribute or rob water to the dough? I was thinking of soaking a given amount of cereal in a given amount of water and weighing the water that did not soak in? Any ideas would be appreciated. Thanks.
Da Crumb Bum