Help with Reinhart's multigrain bread recipes
I absolutely love Peter Reinhart's new book on bread making, but I've got one question that I've been unable to find the answer to. When making breads with wholegrains that require cooking first (e.g., wheat berries), I'm unsure as to whether the grain is measured before or after cooking. In other words, if the recipe calls for 100gm of wholegrain, do I take 100gm of wheat berries, cook them, then add them? Or do I cook enough of them to result in 100gm of cooked berries. I don't want to throw off the fluid balance of the bread - I know I could add more flour, but then other ingredients like the salt get thrown off too. Thanks for any insights.