Guest guest Posted June 10, 2005 Report Share Posted June 10, 2005 --- In , " patsy898 " <plynch898@y...> wrote: > If soaking grains helps to make them more digestable, how do you deal > with flour. It would turn into a soggy mess wouldn't it, or are you > supposed to soak grains, then dry them, then mill them? Any suggestions? > Thanks, > Pat Hi Pat, my friends and i have been using sprouted spelt flour...it's my friend that actually orders it for us. i'm pretty sure you can find it on essentialeating.com (it's the name of a book, too). if you have trouble finding it, let me know and i'll ask my friend for more information. laura in nj Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2005 Report Share Posted June 11, 2005 >> If soaking grains helps to make them more digestable, how do you deal >> with flour. It would turn into a soggy mess wouldn't it, or are you >> supposed to soak grains, then dry them, then mill them? Any >suggestions? >> Thanks, >> Pat You really can't soak flour ... the only way to make it more digestible is to ferment it, preferably with a long sourdough ferment. But even then it won't get along with everybody, if it is wheat flour. Sorghum flour is more digestible, as is buckwheat flour. The gluten in flour that makes it nice and springy also sticks to the villi in the upper intestine, which isn't great for digestion. Sprouting the wheat before grinding makes for less gluten, which makes it more digestible, but it also makes for less springy bread. Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2005 Report Share Posted June 12, 2005 > > >> If soaking grains helps to make them more digestable, how do you deal > >> with flour. It would turn into a soggy mess wouldn't it, or are you > >> supposed to soak grains, then dry them, then mill them? Any > >suggestions? > >> Thanks, > >> Pat > I read in, i think, Nourishing Traditions that a Greek lady would soak her wheat berries and dry them before grinding the flour to make pasta. so i think this makes the best sense...unless you use flour from sprouted grain. laura in nj Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2005 Report Share Posted June 13, 2005 Pat. When you soak grains, the purpose is to " sprout " (actually, it would be " germinate " ) them. The germination process changes many components of the grain including converting starch into grain maltose (simple sugar) which makes the grain more easily digestible after it's dehydrated and then ground. There's a theory that soaking and germinating grains also reduces gluten but I've yet to find a study confirming this. I wish I could! Soaking flour - the purpose of this isn't to increase the nutrition, as in the case of " germination " , but instead, it is simply to neutralize the phytic acid which is in the flour. If you don't have sprouted flour, for instance, you would use the bagged/ground flour, mix it with your liquids (milk or water) and let it sit overnight. Next morning, add your other ingredients (eggs, salt, etc.). You can buy ground sprouted flour, but keeping mind that like all other ground/bagged flours, flour within 3 hours of milling rapidly loses whatever nutrition there was and it doesn't take long before it goes rancid. IMO, you're best to sprout your grains, dehydrate them, and mill them yourself if you want the best possible nutrition as well as digestibility. HTH Sharon * If soaking grains helps to make them more digestable, how do you deal with flour. It would turn into a soggy mess wouldn't it, or are you supposed to soak grains, then dry them, then mill them? Any suggestions? Thanks, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2005 Report Share Posted June 13, 2005 What temperatures can you dry soaked grains at? I've wondered this since discovering the Food for Life breads. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2005 Report Share Posted June 13, 2005 , Excalibur has a good article on temperatures for dehydrating: http://www.excaliburdehydrator.com/gen12a.htm Sharon What temperatures can you dry soaked grains at? I've wondered this since discovering the Food for Life breads. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 14, 2005 Report Share Posted June 14, 2005 Thanks for the tips. I do find soaking grains, drying, then milling, rather labor intensive, but purchased flour doesn't seem like a good idea either since it loses nutrition, (although I do still use it since it's so easy!) I was thinking that I could just mill spelt grains w/o soaking since I recently discovered store-bought spelt bread, and whereas, wheat bread has always given me a lot of indigestion - WOW, the spelt bread is no problem. I can't express how happy I am to have made this dicovery! BTW, do most of you who use grain mills have the hand mills or use the electric models. There are 4 in my family and I do bake every week. The hand mills are cheaper, but I have no idea how difficult they are to use. Pat > > > > >> If soaking grains helps to make them more digestable, how do you > deal > > >> with flour. It would turn into a soggy mess wouldn't it, or are > you > > >> supposed to soak grains, then dry them, then mill them? Any > > >suggestions? > > >> Thanks, > > >> Pat > > > I read in, i think, Nourishing Traditions that a Greek lady would soak > her wheat berries and dry them before grinding the flour to make > pasta. so i think this makes the best sense...unless you use flour > from sprouted grain. > > laura in nj Quote Link to comment Share on other sites More sharing options...
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