The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Do I need to pre-soak wheat germ?

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celestica's picture
celestica

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.


 

PeteInAz's picture
PeteInAz

I say add it to the grains that you are soaking.

celestica's picture
celestica

Thank-you.


This bread is so good I'll be making it in perpetuity.  This time I put the germ in the flour, next time I'll soak it.  I thought it might get a little gummy overnight due to it's lightweight texture.  We shall see.

Matt H's picture
Matt H

I've added regular wheat germ to a direct dough with no soaking, no problem. I do like the flavor of the toasted wheat germ better. Nice and nutty. The raw stuff tastes grassy to me, which is not altogether bad either.