Why all the fuss about soaking grains?

You may have noticed that I often refer to soaking grains before cooking them, and have wondered what’s up with that. If you’re already using good quality (even organic) whole grains and cooking them thoroughly, why would you need to add yet another step to your cooking? Aren’t you already doing the "healthy" thing?

For quite some time now I have wanted to write a post that explains in more details the why’s and how’s behind properly preparing grains, which includes either soaking or sprouting grains or using a sourdough starter.

However, Kimi at The Nourishing Gourmet has beat me to it! Her posts on soaking grains are very thorough and informative, and should help to answer many of the questions that you may have about this technique (and check out some of her yummy recipes while you’re at it- we’ve been enjoying several of them lately!).

Nourishing Practices: Soaking Grains

Soaking Grains, Part 2

About Stephanie Langford

Stephanie Langford has a passion for sharing ideas and information for homemakers who want to make healthy changes in their homes, and carefully steward all that they've been given. She has written three books geared to helping families live more naturally and eat real, whole foods, without being overwhelmed, without going broke and with simple meal planning. She is the creator of Keeper of the Home.

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