January 27, 2010 - 9:12am
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.
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I say add it to the grains that you are soaking.
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.
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.