I have a question about soaking grains. I read the “how to” but I am wondering, do you refrigerate while soaking? I know you add kefir and so I would think you need to refrigerate but I am not sure.
Keep it out on the counter. Cover with saran wrap, plate or towel to keep the moisture in. You want to keep it on the counter to absorb the natural bacteria from the air. Maintaining the warm room temperature is essential for breaking down the phytates in the grain which make it difficult to digest apart from soaking.
I’ve never heard about soaking. Do you know if soaking makes wheat more tolerable for people like me? Also, when soaking with kefir or buttermilk, it’s O.K. to leave it out for that long? The milk won’t spoil?
Thanks for your help.
I understand that soaking or sprouting your grains can help eliminate allergies for many people. It is definitely worth a try! Again, leaving your soaked grains out at room temperature will not cause it to spoil, as you are using a cultured product (kefir/buttermilk) and it must remain at room temperature to fully break down the phytates.
I measured out my whole grain flour today, then mixed up my yogurt and the water and mixed it in with the flour and I was wondering if I wasn’t supposed to “mix” it? I started thinking that by soaking, maybe I was just supposed to do that, pour the water/yogurt mixture on top and let it sit? Also, when you mill your own grains do you soak them as well?
Definitely mix it in! You did it right! You want the acid medium to come in contact fully with the flour or grains to do it’s job. Yes, I try to soak all my freshly ground flours as much as possible. That is the standard flour I use as it is fresh and nutritionally dense.
For more information on soaking your grains, read the how-to post here.