Can I effectively speed-up soakers with ingredients such as millet, flax seeds, quinoa grain and steel-cut oats by cooking them like a hot breakfast cereal without losing much of the flavor or nutrient qualtities?
Also I have two more questions: first, I've been putting all the salt required for the entire loaf into the soaker and adding it to the final dough with a sponge as a second step. So I have my soaker, my sponge, and my final dough: three steps. The second other question is this: ny instant yeast is with the final dough, not with the sponge. I do this so I can retard the fermentation a little bit and allow the sponge to sit a while before I have to actually start the fermentation process. It seems to work well for me but I'd like to hear other thoughts out there. Whenever I need sugar, I've been putting it in the sponge. Thoughts on that too would be appreciated.
Thanks,
Rich