Peter Reinhart's new book...Questions.

I have two questions really...

First off I have been making Struan as my go to bread recipe for the last several months.  I was following the recipe/techiques in BBA.  I tried the technique in the new book.  I am guessing from the new book that soaking the grains is no longer necessary.  Is that true?  If so that would be nice cuz sometimes I forget to soak my grains.