This is a re-run post on a topic I have been thinking on a lot lately. If you are interested in soaking, sprouting, and souring grains please check out this new e-course Healthy Whole Grains.
I’ve been experimenting with sourdough the past few weeks and am very excited with the results. All of this has me thinking of the other articles I have put together on the whys and hows of soaking things. I am finding sourdough to really be the answer for grains, so I’ll be sure to share more in the coming weeks.
- a bit of science :: My Reasoning for Soaking Grains, Nuts, and Beans
- my anecdotal evidence :: My Experience with Soaking Grains, Nuts, and Beans
- science and solutions :: Phytic Acid: Dealing with a Common Antinutrient
Why do you soak (or not)?