Hi there, Beth! The soaker is more of an add-in rather than a replacement for flour and water in a recipe. As Martin notes, you may find that you need a touch more water in your soaker or that you have to pour off any unabsorbed liquid, the same will go for your dough. If your dough feels a little dry from the addition of grains or seeds don't be afraid to add more water, on the flip side, if your dough is more slack than normal go right ahead and add a sprinkling of additional flor. This is the benefit of using a recipe you're familiar with, you can easily adjust! We hope this helps and happy baking! 

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