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Questions and Answers
What is the primary purpose of soaking whole cereal grains or cracked grains in water overnight?
What is the term used to describe the mixture of grains and water?
When is the soaker added to the dough according to some formulas?
Why is the soaker sometimes added at the end of the mixing process?
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How is the water used to hydrate the flour in bread dough treated in relation to the soaker?
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Study Notes
Preparing Whole Cereal Grains for Dough
- Whole cereal grains or cracked grains are often soaked in water overnight to prepare them for use in dough.
- The quantity of water used is generally completely absorbed by the grains.
- The grain-and-water mixture is called a soaker.
- Water added to the soaker is calculated separately from the water used to hydrate the flour in bread dough.
- Some recipes call for adding the soaker at the start of the mixing process.
- Others recommend adding the soaker at the end of mixing to minimize its weakening effect on dough structure.
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Description
Learn how to prepare whole cereal grains for use in dough by soaking them in water, creating a soaker, and understanding how to calculate water quantities. Discover how to incorporate the soaker into your bread dough mixing process.
