Part
Soaker
You might say: mash, scald, porridge, soaked grains, sprouted grains
A quantity of grains or seeds soaked in water for a few hours or overnight before mixing into dough.
- What it does
- Fully hydrates dense additions so they do not pull moisture from the dough and leave a dense loaf.
- Ask
- Which additions need soaking, for how long, and how much water will they take from the dough?
What to look for
- Whole or cracked grains and seeds visible in the crumb
- A moist
- dense crumb flecked with grain
Sources
- King Arthur Baking, 3 ways to switch up your bread baking, 3 ways to switch up your bread baking
When adding coarse dry ingredients to a dough, I always presoak these additions, making what bakers call a “soaker.” Presoaking dense grains will ensure they don’t pull moisture from your dough, leaving you with a dense, brick-like loaf.
Use it on your project
teardown-apply: hold "Soaker" (soaker) from the teardown at https://teardownatlas.com/bread/ against my project
Paste it into a coding agent that has the teardown skills.
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