So many lovely friends talk about the benefits of soaking grains, sprouting grains, soaking flours, etc., and they even give detailed lists for how to accomplish these things. Well, until now I have been stymied because (much like my father before me) I find reading directions to be exceedingly confusing. (There’s a reason, beyond my own whimsy, that I am so “creative” with things like crochet patterns and recipes…) However, when I see it done, it absolutely gels for me. So you can’t begin to imagine my hallelujahs when I found the Healthy Home Economist on Youtube, with her how-to videos that show exactly what to do! I’m thrilled, and I’m posting them here for my own future reference, as well as for any of you who might find them helpful in adding this healthful alternative to your diet.
SOAKING FLOUR
HOW TO MAKE SPROUTED FLOUR
SPROUTED FLOUR 2
GRAIN GRINDING 101
I may rethink my grinding protocols if I’m going to use the soaking process. Up to this point I have always ground what I needed fresh each time I baked. Baking all of our bread as I do for a family of 7-8 (or 10 or 15, depending on how often we have kids around) I definitely use a lot more grain than our Healthy Home Economist.
MAKING LIMEWATER FOR SOAKING CORN
Dantius Palpatine
29 Oct 2012Is there a “liberal” grain procedure?
Annette Heidmann
1 Nov 2012You crack me up. But what cracks me up more, is it took me till TODAY to get this. Sometimes I wonder how I function with so very few brain cells…