"You can also cook the grains, rather than just soak them, before adding them to a dough. If the grains are easily broken down (such as rolled oats) or cooked long enough, you get a porridge, which — when used in a dough — gives you a porridge bread. Cooked grains and porridges perform similarly to soakers, but with a few key differences. Because the grains in porridge are cooked, their flavor profile is altered and often more intense. They contain much more water, which makes them even more tender and digestible. And because the starches they contain are gelatinized — a chemical transformation that occurs when starch and water are heated above about 140˚F — they hold onto that water more tenaciously, resulting in a noticeably more moist crumb and a bread that's especially resistant to staling." Hmm, like a tangzhong? I just commented on your Feb 5 blog post about that method (in the Cinnamon Roll recipe) asking if you'd used it in a 100% whole wheat bread and here I think I've found my answer!

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