Do I need to toast/soak malts?
I am experimenting with whole dried malt in my sourdoughs.
Previously, I've made Borodinsky, which required me to toast then grind red rye malt and a Paul Barker recipe that required baking crushed malt grain with water into a 'porridge'.
I like simplicity and don't want to do more steps than I 'have' to. And I don't get why these recipes require extra work on the malted grains, which, as I understand, have already been toasted.
Can I just put the whole (or crushed) malted grain into my bread as it is, without additional toasting or baking? Will a long ferment soften it enough? Should I perhaps soak it first to soften it? If so, does protocol say to use the soak water as part of the bread's liquid (as it potentially has some of the sugars)?
As you can tell, I am not a malt in bread expert. I am willing to experiment, but thought there might be a malt-whizz here who could doff out some advice!