I have started working on a multigrain recipe formula; the bulk fermentation is working as I write. But in this process I have developed some questions.
1. When working with soaked whole grains (oats and millet in this case) do you include the dry grain weight as part of the total flour weight? If so, or if not then how does one compute hydration percentage for the dough. I did not include them in the total flour weight in this stab. However, I planned for an 85% hydration loaf but with the soaked grains added it really feels more like a 65-70% hydration loaf.