steeel cut oats in sourdough - cooked vs Raw?
I am interested in trying some sourdough oat bread using steel cut oats. I want to either add them raw in an overnight soaker or cooked when I mix the final dough. Any thoughts about the relative merits of these approaches?
Presumably I will need to add more water than usual in the soaker if I add them raw, as it sounds like they take up a lot of liquid.