Rolled grains and adjusting hydration
I have been experimenting with various rolled grains (barley, emmer, einkorn, etc.) and haven't yet figured a good method to determine how to adjust the overall hydration for the recipe. Does anyone have any suggestions as to how they have resolved this conundrum ? I really love the additional texture and nutrition provided by these whole grains. I promise to post my latest experiment as soon as it finishes with both formula and photos.