An ideas for leftover bread soaking water?
Part of my newer baking routine now is that I throw tiny left-over crusts of bread into a paper bag.
When I bake my next batch of bread, I soak the crusts, drain the water so it's pulpy, not mushy, and mix it into my dough (usually about 30-35% baker's percentage or so). I find it adds another layer of flavour, but I was wondering: anybody have any idea if I can use the pressed-and-drained-off water for anything?
If anybody would know, I figured it would be the keeners here.
Thanks, in advance, for your help.