Comments on: Q&A- Confusion with Soaking Grains http://www.keeperofthehome.org/2008/12/qa-confusion-with-soaking-grains.html Naturally inspired living for the Christian homemaker Thu, 09 Feb 2012 18:53:23 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Stephanie @ Keeper of the Homehttp://www.keeperofthehome.org/2008/12/qa-confusion-with-soaking-grains.html/comment-page-1#comment-54079 Stephanie @ Keeper of the Home Fri, 21 Jan 2011 19:39:08 +0000 http://www.keeperofthehome.org/2008/12/qa-confusion-with-soaking-grains.html#comment-54079 <a href="#comment-54040" rel="nofollow">@jessica</a>, You can soak flour that is already ground and there are many recipes that use this method. But, you can also soak the grains, and then yes, you dehydrate them, so that you can grind them into flour. You can see how I make sprouted flour here: http://www.keeperofthehome.org/2009/12/making-your-own-sprouted-grain-flour.html @jessica, You can soak flour that is already ground and there are many recipes that use this method.
But, you can also soak the grains, and then yes, you dehydrate them, so that you can grind them into flour. You can see how I make sprouted flour here:
http://www.keeperofthehome.org/2009/12/making-your-own-sprouted-grain-flour.html

]]> By: jessicahttp://www.keeperofthehome.org/2008/12/qa-confusion-with-soaking-grains.html/comment-page-1#comment-54040 jessica Fri, 21 Jan 2011 15:12:27 +0000 http://www.keeperofthehome.org/2008/12/qa-confusion-with-soaking-grains.html#comment-54040 What confuses me is this: if you're soaking grains to grind into flour... do you dehydrate them? how do you get them back into a dry state where they can be ground? What confuses me is this: if you're soaking grains to grind into flour... do you dehydrate them? how do you get them back into a dry state where they can be ground?

]]> By: Kenhttp://www.keeperofthehome.org/2008/12/qa-confusion-with-soaking-grains.html/comment-page-1#comment-22531 Ken Mon, 22 Dec 2008 00:48:51 +0000 http://www.keeperofthehome.org/2008/12/qa-confusion-with-soaking-grains.html#comment-22531 Hello there everyone! I have been researching this topic lately and have some questions regarding Soaking. Do you think it would be better to soak and or Sprout Grains instead of Soaking Flour? I mean, isn't one of the reasons that grains are soaked is to get rid of, and rince away unwanted tannins and other compounds that are used to preserve the seed itself, but aren't good for digestion? To me it seems that by soaking flour, we aren't allowing for anything to be rinced away in the process. This would imply that the soaking is only needed to convert compounds found on or in the seeds. Is this really true do you think? So my main question is this, wouldn't it be better to soak/rince the whole grain as opposed to the flour? Hello there everyone! I have been researching this topic lately and have some questions regarding Soaking.

Do you think it would be better to soak and or Sprout Grains instead of Soaking Flour? I mean, isn't one of the reasons that grains are soaked is to get rid of, and rince away unwanted tannins and other compounds that are used to preserve the seed itself, but aren't good for digestion?

To me it seems that by soaking flour, we aren't allowing for anything to be rinced away in the process. This would imply that the soaking is only needed to convert compounds found on or in the seeds. Is this really true do you think?

So my main question is this, wouldn't it be better to soak/rince the whole grain as opposed to the flour?

]]> By: Faithhttp://www.keeperofthehome.org/2008/12/qa-confusion-with-soaking-grains.html/comment-page-1#comment-22530 Faith Mon, 08 Dec 2008 03:11:33 +0000 http://www.keeperofthehome.org/2008/12/qa-confusion-with-soaking-grains.html#comment-22530 I'll have to get back to you about the muffin mix at a later date...this week is crazy! We're spackling, painting, making cookies for a cookie exchange, teaching two mornings, doctors appt, making food to go away with friends, and going away to a cabin for a long weekend! I'll have to get back to you about the muffin mix at a later date...this week is crazy! We're spackling, painting, making cookies for a cookie exchange, teaching two mornings, doctors appt, making food to go away with friends, and going away to a cabin for a long weekend!

]]> By: Amyhttp://www.keeperofthehome.org/2008/12/qa-confusion-with-soaking-grains.html/comment-page-1#comment-22529 Amy Sun, 07 Dec 2008 06:41:50 +0000 http://www.keeperofthehome.org/2008/12/qa-confusion-with-soaking-grains.html#comment-22529 I have a question about soaking flour. I am on a gluten free diet and like make bread stuff from scratch. I usually use millet or rice and make flour using a coffee grinder. Would I grind the grains first then soak them? What would you do to soak the flour and for hour long? Thanks! I have a question about soaking flour. I am on a gluten free diet and like make bread stuff from scratch. I usually use millet or rice and make flour using a coffee grinder. Would I grind the grains first then soak them? What would you do to soak the flour and for hour long? Thanks!

]]> By: Stephanie @ Keeper of the Homehttp://www.keeperofthehome.org/2008/12/qa-confusion-with-soaking-grains.html/comment-page-1#comment-22528 Stephanie @ Keeper of the Home Fri, 05 Dec 2008 23:30:51 +0000 http://www.keeperofthehome.org/2008/12/qa-confusion-with-soaking-grains.html#comment-22528 Michelle, I haven't posted about it for a while, so here's an old post for you to visit! :) http://www.keeperofthehome.org/2008/05/baby-steps-let-s-get-soaking.html This tells you just a teensy bit about it, and below you will find a couple of links to articles/posts with more details on the why's behind it. Linds, my understanding is that they all still need it, because it's about the phytic acid, which is there whether they have gluten or not. So yes, I would still soak them all in the same manner as the others. Faith, when I eat oatmeal (for instance) that hasn't been soaked, it feels like it's sitting in my stomach, like when you overeat on rich Italian food. Maybe not that pronounced, but a similar feeling. Also, I will often get a bit of gas or bloating within a half hour or so, or even slight stomach cramping. I can tell that it's digesting properly when I feel full and satisfied, but not uncomfortable or gassy an hour later. Anyone else want to add to that? Thanks for sharing about your experience with non-dairy soaking. I full agree about not using quick oats! I stick to rolled or steel-cut myself. And I have never heard of a six week muffin mix- can you tell me more? Michelle, I haven't posted about it for a while, so here's an old post for you to visit! :)
http://www.keeperofthehome.org/2008/05/baby-steps-let-s-get-soaking.html
This tells you just a teensy bit about it, and below you will find a couple of links to articles/posts with more details on the why's behind it.

Linds, my understanding is that they all still need it, because it's about the phytic acid, which is there whether they have gluten or not. So yes, I would still soak them all in the same manner as the others.

Faith, when I eat oatmeal (for instance) that hasn't been soaked, it feels like it's sitting in my stomach, like when you overeat on rich Italian food. Maybe not that pronounced, but a similar feeling. Also, I will often get a bit of gas or bloating within a half hour or so, or even slight stomach cramping. I can tell that it's digesting properly when I feel full and satisfied, but not uncomfortable or gassy an hour later. Anyone else want to add to that?

Thanks for sharing about your experience with non-dairy soaking. I full agree about not using quick oats! I stick to rolled or steel-cut myself.

And I have never heard of a six week muffin mix- can you tell me more?

]]> By: Faithhttp://www.keeperofthehome.org/2008/12/qa-confusion-with-soaking-grains.html/comment-page-1#comment-22527 Faith Fri, 05 Dec 2008 20:42:05 +0000 http://www.keeperofthehome.org/2008/12/qa-confusion-with-soaking-grains.html#comment-22527 One more thing...I have a recipe for six week muffin mix w/ the main ingredients being bran cereal and buttermilk that you can keep for about a month in the fridge. Does anyone have a similar soaked grain recipe? I love these muffins, but when I look at the ingredients in the bran cereal, I realize these are not actually that healthy. One more thing...I have a recipe for six week muffin mix w/ the main ingredients being bran cereal and buttermilk that you can keep for about a month in the fridge. Does anyone have a similar soaked grain recipe? I love these muffins, but when I look at the ingredients in the bran cereal, I realize these are not actually that healthy.

]]> By: Faithhttp://www.keeperofthehome.org/2008/12/qa-confusion-with-soaking-grains.html/comment-page-1#comment-22526 Faith Fri, 05 Dec 2008 17:57:30 +0000 http://www.keeperofthehome.org/2008/12/qa-confusion-with-soaking-grains.html#comment-22526 Okay, this has been my burning question for a while :o) ...how do the unsoaked grains not sit well/not digest well with you? Upset stomach, etc? How do you know it is digesting better? And for the person who doesn't want a sour taste by using apple cider vinegar or lemon juice... I have only done soaked oatmeal...it has been my experiment a couple of times to see if I like it, and mostly I used lemon juice instead of the dairy. Half the time I rinsed it then added fresh liquid, the other half, I didn't rinse, but compensated by adding fresh blueberries and either honey or maple syrup. It was great both ways. I didn't notice the sour flavor at all, in fact it was more a nice lemony flavor w/ the blueberries. As a side note...if you do happen to have quick oats that you are using and want to use that, I wouldn't. Mine just turned to mush and it was hard to work with and not as flavorful. The rolled oats and the whole oat groats/steel cut were much better. And one final thought...every Christmas my grandmother and I make risgrot (norwegian rice porridge...it's awesome!). It takes about 3 hours of stirring to make a nice sized pot. I wonder if soaking the rice first would cut down on the cooking time overall, or if it would change the taste/texture of the recipe too much. Hmmm.... Okay, this has been my burning question for a while :o) ...how do the unsoaked grains not sit well/not digest well with you? Upset stomach, etc? How do you know it is digesting better?

And for the person who doesn't want a sour taste by using apple cider vinegar or lemon juice... I have only done soaked oatmeal...it has been my experiment a couple of times to see if I like it, and mostly I used lemon juice instead of the dairy. Half the time I rinsed it then added fresh liquid, the other half, I didn't rinse, but compensated by adding fresh blueberries and either honey or maple syrup. It was great both ways. I didn't notice the sour flavor at all, in fact it was more a nice lemony flavor w/ the blueberries.

As a side note...if you do happen to have quick oats that you are using and want to use that, I wouldn't. Mine just turned to mush and it was hard to work with and not as flavorful. The rolled oats and the whole oat groats/steel cut were much better.

And one final thought...every Christmas my grandmother and I make risgrot (norwegian rice porridge...it's awesome!). It takes about 3 hours of stirring to make a nice sized pot. I wonder if soaking the rice first would cut down on the cooking time overall, or if it would change the taste/texture of the recipe too much. Hmmm....

]]> By: Lindshttp://www.keeperofthehome.org/2008/12/qa-confusion-with-soaking-grains.html/comment-page-1#comment-22525 Linds Fri, 05 Dec 2008 16:29:51 +0000 http://www.keeperofthehome.org/2008/12/qa-confusion-with-soaking-grains.html#comment-22525 I've been wondering lately about millet, amaranth, buckwheat, teff and the non-glutenous grains do they still need soaking? For the same amount of time? Thanks! I've been wondering lately about millet, amaranth, buckwheat, teff and the non-glutenous grains do they still need soaking? For the same amount of time?

Thanks!

]]> By: Michellehttp://www.keeperofthehome.org/2008/12/qa-confusion-with-soaking-grains.html/comment-page-1#comment-22524 Michelle Fri, 05 Dec 2008 12:05:58 +0000 http://www.keeperofthehome.org/2008/12/qa-confusion-with-soaking-grains.html#comment-22524 I have a question that is probably painfully obvious to most, but I seem to have missed it. Why are you soaking? Is it for the sake of nutrition? I did read something about allergies - is that why? Thanks for satisfying by burning curiosity! I have a question that is probably painfully obvious to most, but I seem to have missed it. Why are you soaking? Is it for the sake of nutrition? I did read something about allergies - is that why?

Thanks for satisfying by burning curiosity!

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