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