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Soaking Grains, Nuts, and Beans (a series)
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)?
4 Responses to Soaking Grains, Nuts, and Beans (a series)
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I love that you’ve been working with sourdough lately–I have too (just as a whim hits me–I’m not even following any recipes or anything), and my husband’s new favorite cracker is my whole wheat cheesy sourdough crackers. I tried my hand at sourdough french bread for Christmas (it was too soft and spread too much but still sliced up with garlic and butter nicely), and have started making everything with sourdough. I even used some sourdough starter as a thickening for my gravy at Thanksgiving (be careful that you don’t make dumplings with it, though!). We are far from grain-free in our house, but we can ALL tell the difference when we eat things that haven’t been soaked or soured properly. Especially–AHEM–beans!
Thanks for posting these again; it’s always nice to go back and remember why we do this stuff after it has become second nature.
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I tried soaking, but I’ve found sprouting grains, beans and seeds to be more satisfying. In lieu of a dehydrator, I’ve been able to purchase all kinds of sprouted dehydrated whole grains, such as wheat, rye, spelt, and even durum! Corn, millet, and oats are in my future. I also sprout my beans and lentils before cooking them. This way I get all the benefits without the “sour” soaking flavor that my kids notice and avoid.
I am looking forward to trying sourdough, though. I’ll be reading about your experiences with enthusiasm!
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[...] but first a word on maximizing the use of this staple food. Our family has come to practice the soaking and fermenting of grains – a practice that makes them easier to digest and brings out the best in [...]
I have not had luck soaking when making bread. The dough looks fine after kneading but when I check it after the rise it’s somehow become much more moist to the point it doesn’t rise well. Or even hold together enough to form a loaf. I do use the bread machine but one of the soaking recipes I followed was for machines. Oh well.
I do like sponges but since you add part of the flour after the sponge has risen overnight I understand the bread isn’t truly soaked.
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