November 10, 2013 - 4:13pm
Adjusting for soaker?
Hi all,
I baked a loaf today using the Tartine basic recipe and I added a cup of soaked Bob's 5 grain hot cereal for extra flavor/nutrients. I squeezed out the excess water as best I could, but the wet grain made the dough a bit too wet. Is there a way to properly compensate for the additional moister or is this a learn by experience thing?
thanks