Baker's Math and Soakers
I've been playing around with Baker's Math, and I believe I've got the idea. But I do not know to calculate hydration in a formula with a soaker. I recently made bread which called for a soaker with quite a bit of water in it. Much, though not all, of the water was soaked up by the soaker grains. Do I include the amount of soaker water with rest of the water in the formula for purposes of calculating hydration? This seems to make sense, since this is basically what happens when calculating hydration in a formula with a preferment. What about the soaker grains? Do I add their weight to the weight of the flours, since they consumed much of the soaker's water? I'm just a bit confused. If this is discussed in a thread elsewhere on The Fresh Loaf, let me know - I've searched but haven't found it yet! Thanks for any guidance you can give.