Guest guest Posted March 22, 2003 Report Share Posted March 22, 2003 Hi Sheila, Perhaps it is the difference in NT editions. I have always soaked my beans as per the recipe in NT first edition which calls for whey and salt in the soaking water. Then, of course, this water is discarded and the beans are then cooked in fresh water. I do not add my piece of kombu till the last 1/2 hour of cooking. Also, I use Mt. Capra powdered goat whey. Doesn't seem to have as much natural sugars as dairy whey. I rarely cook a batch that gives me any problems. Good luck! Theresa Quote Link to comment Share on other sites More sharing options...
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