Comments on: The Value of Soaking your Whole Grains

By: Lindsay

Lindsay — Thu, 09 Feb 2012 20:28:14 +0000

I would add the pumpkin after soaking.

By: Heather

Heather — Thu, 09 Feb 2012 18:33:24 +0000

I have a pumpkin whole wheat muffin recipe that I would like to try soaking…. should I wait to add the canned pumpkin or let it soak w/ the flour?

By: Meaghan

Meaghan — Thu, 09 Feb 2012 17:08:56 +0000

I just soaked my first grains yesterday and it was amazingly simple. My husband loved how the brown rice turned out (he has not been too into my healthy changes so we are taking it slow). I also soaked some grains for cookies. My question is about cultured yogurt. What is the difference between cultured yogurt and regular yogurt from the store? How do I know?

By: Katie

Katie — Mon, 30 Jan 2012 14:55:06 +0000

From what I’ve read, cooking the grain kills the enzymes that lower the phytic acid (which is what keeps you from digesting well). I’m not sure if this is counteracted by the acid medium, but to soak rice you just have to think ahead the morning of or night before.

By: tina

tina — Mon, 30 Jan 2012 04:42:52 +0000

ok, i just read thru comments and saw that others do sprout, dry and grind.

By: tina

tina — Mon, 30 Jan 2012 04:14:15 +0000

lot’s of women i know, often health conscious home makers, have mild bone loss. we’re all scratching our heads over what could be the cause. i’m wondering if eating more whole grains (w/o sprouting or soaking) may be the culprit. possibly it could be the basis of the swell of gluten intolerance and celiac disease. perhaps soaking and sprouting could be the answer to these 2 big issues. i’ve recently begun sprouting my wheat, then drying and grinding it. does anyone else do the drying and grinding after sprouting?

By: vincent

vincent — Sun, 29 Jan 2012 23:30:40 +0000

Hi Lindsay,

I understand brown rice has to soak for 7 hours.
Can this be reduced even by cooking the rice first for a few minutes, and than soak for maybe one hour?

By: Julie

Julie — Mon, 16 Jan 2012 15:19:18 +0000

Sarah, I live in China and had a similar problem. I found wheat berries at my local market, my market also has a Chinese medicine booth that grinds anything (I mean anything! into powder), last week I bought some wheat berries, took them home and picked out the rocks and then took them to the Chinese medicine pulverizer and they ground it into flour for me. It was awesome!

So far, I have made whole wheat pizza, tortillas and bagels with the flour. Thanks Lindsay for the great recipes and inspiration!!

Off to get some whole wheat bread soaking. I love that your recipe calls for millet because it is readily available here and I’ve been wanting to experiment with it.

By: Sarah Houser

Sarah Houser — Sat, 14 Jan 2012 10:43:06 +0000

My husband and I live overseas as missionaries. The country we live in (so far) we have been unable to find whole wheat easily or at a cost we can afford (it is hard to find and expensive if you do). I am used to making our own bread so if/when we can get whole wheat it comes to us from our parents shipping it to us. My question is: Is there ANY nutritional value to pre-ground store bought wheat? Or, if that is all we can get (and it has been shipped for several weeks) does it not matter? Any other ideas? Thank you!

By: Lindsay

Lindsay — Mon, 09 Jan 2012 22:38:37 +0000

Ideally, yes, but it isn’t possible with mixes that already have the leavenings. I personally wouldn’t stress over it because brown rice is lowest on the phytate chart.