15 Comments

  1. srzasa

    Yum! I’ve just been reading about soaking flour – And the oatmeal I made that way is delish!! The texture is awesome!

      • srzasa

        I soaked 1 cup of rolled oats in 1 cup warm water with 2 tablespoons of yogurt and left them at room temp overnight. The next morning I cooked them with 1 cup of water (this is supposed to make enough to serve four) and the recipe is in Nourishing Traditions.

  2. I have been wanting to make English muffins for awhile since they are typical breaky fare in Oz but they are not sold in Sweden so thanks for the recipe link reminder 🙂

    • Hi Kara! I am glad you saw the link. I’ve been drooling over these muffins for weeks and am excited to experiment with them more. Check out Rebecca’s comment, she recommends using yeast instead of baking powder and soda to get air pockets.

  3. If you use a sourdough starter or some yeast in the beginning (at the soaking stage), you won’t need the baking powder and you’ll get the nice holes and traditional texture. (Makes me miss my cast-iron pans!)

  4. sarah

    could you use water and vinegar to soak because soaking with dairy doesn’t get rid of phytic acid..the calcium inhibits this which is why you soak in the first place…has anyone tried this..i think i will.

    thanks !!!

    • gracefulfitness

      I have soaked in water and vinegar or water and lemon juice and it works fine, especially for dough where it just adds a bit of a sourdough flavor (as opposed to oats; sour oats are kind of weird). I recommend using a raw, unfiltered apple cider vinegar if you go that route.

  5. Linda

    All of the information that I have found online and in books referring to the soaking of flour state that something acidic should be used for soaking. Sour or cultured milk, buttermilk, yogurt, and kefir, along with vinegar and lemon juice, are acidic. Vinegar and lemon juice will work, and are recommended for people that are allergic to dairy, but they will produce less than satisfactory results. Soaking with dairy does not inhibit the reduction of phytic acid, as long as it has been cultured. Also, the enzymes and beneficial bacteria in the cultured dairy provide way more benefits than vinegar and/or lemon juice.

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