how and how much wheat germ to use? Soak?
I have never used wheat germ in cooking and baking. I am just discovering it and love the flavor (of the toasted, that's the only version I have tried so far), and it is of high nutritive value I gather.
If I want to add it baking bread, how should I do this?
When measuring white flour take out 1 Tbs by weight of the flour and just add 1 Tbs of the wheat germ? Can you substitute more in bread baking or this amount is a good place to start?
In general, when a recipe calls for wheat germ can one use toasted or untoasted? Or is it untoasted unless specified?
And is it best to soak the wheat germ (add it to a soaker)? I have been having much success using a soaker both for flavor and the final texture of dough but don't know if this is important for wheat germ.
I would great welcome and appreciate your experiences using this ingredient.