pre soaking rye flour

[ralph]

hi there. i just have a couple of questions

1 is pre-soaking rye flour necessary before making say, rye ravioli?

i have finished off rye ravioli after boiling with a splash of water kefir in the pan to sear them.

2 i have read about adding an acidic/lacto starter, should you soak in 100% water kefir or can you soak in water with say, three tablespoons of water kefir (a splash of water kefir or milk kefir?)

can anyone give me some advise as to what they do and the reasons behind it?

many thanks.