Baking with Soaked Grains

[Guest guest]

Hi folks,

A few questions about NT baking. I made some gingerbread with 2/3

kamut and 1/3 spelt flour that I ground myself in my champion juicer

grain attachment. I soaked the flour for 24 hours in buttermilk. And

finally, I used honey instead of a dried sweetener like sucanet.

So I did three " unusual things " . And I found that even though I

ground the grains into flour using the lowest setting, it felt kind

of grainy and a bit like sand, rather than like flour.

My gingerbread is okay, but heavy. So....

1. Does anyone bake regularly with soaked grains? i.e., soaking the

flour for 12-24 hours in buttermilk, soured milk, etc.

How does it work for you?

2. And what about using spelt and kamut, instead of wheat or white

flour? Is there a way to " lighten " it up, so it's not so heavy?

3. I know using honey and molasses (wet sweetener) will make any

baked goods a bit heavy and " wet " , but I don't want to use sugar of

any kind. Any suggestions to using honey instead of dried sugars?

A few months ago, I made buttermilk pancakes using only white flour,

which is all my non-NT parents had in the house. But I soaked the

flour for 12 hours and the pancakes were amazing! I was struck by how

very easy they were to digest.

Any suggestions to make it less dense? less heavy?

Thanks!

Lynne