Do I need to pre-soak wheat germ?
I am mixing in some wheat germ into Hamelman's 5 grain au levain. Should I add it to the presoaked grains mix and let it soak o/n or should I just add some to the wheat flour mix then reduce flour measurement.
When the dough is all mixed together I will do a 6 hour rise then retard o/n before baking. I am not using yeast but just starter to raise the bread.