Altus: Wet or Dry?
I am trying MiniO's favorite rye loaf again and she mentions altus as an optional ingredient.
After searching old threads here the conventional wisdom seems to be split as to how to add it to a dough.
One school says to add after it has been soaked in water over night while the other school prefers to simply grind it up into dry crumbs and add it to the dough dry.
Can anybody explain what the difference is between the two methods? Can't see how it would make much difference other than having to adjust the hydration and that when using it dry there seems to be a bit less work involved...