I’d like to start adding some cooked grains to my whole grain breads. I have some cooked sorghum so thought I’d start with that. Is there a rule of thumb for roughly what percentage should be added? My breads are typically a blend of home milled wheat, spelt and rye in varying proportions with a hydration of 75-85% depending on how I feel that day! Would hydration need to be adjusted when adding cooked grains? Anything else I should know when when adding cooked grains?
Thanks for any input.
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I would suggest trying 22% based on bakers %. Ie if 1 kg of total flour than 220 grams of cooked grains. Not sure if your hydration for cooked grains. You will have to reduce amount of water to account for hydration of cooked grains.