Hi everyone, completely new member here, though I've learned a lot from these forums in the last few months. I have a question.
I've been making a seeded whole wheat, based on Peter Reinhardts whole wheat loaf, for the last few weeks, and have started soaking the seeds (about 20%) in the same bowl as the soaker, adding a range of extra water to compensate.
My question is, is there something inherently wrong with soaking the seeds with the flour? My reasoning was that I wouldn't lose any of the nutrition from having to drain the seeds, and if I can figure out the soaking value of the seeds then I won't screw up the hydration of the dough.
Appreciate any comments at all.
Schönen Tag euch!