Guest guest Posted February 12, 2003 Report Share Posted February 12, 2003 I fully understand why whole grains should be soaked. Sometimes I get into situations though where there is not enough time for that (better planning, I know). Is it better then to use unbleached white flour which is refined or should I still go with whole grain spelt flour which contains phytic acid? Thanks, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2003 Report Share Posted February 12, 2003 do you soak amaranth?? NT doesn't talk much about this grain Quote Link to comment Share on other sites More sharing options...
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