Smoked versus non-smoked sprouted berries
I want to try the sprouted rye sourdough from Tartine 3, which calls for smoked sprouted rye berries. Apart from the flavour of the bread, does smoking affect anything else? I don't have the right equipment for smoking, and as it's my first time using sprouted berries, I'd prefer to skip it for now. Is there anything I should adjust (hydration) or can I just go ahead with the recipe?