Comments on: More Q & A on Soaking

By: Lindsay

Lindsay — Mon, 29 Aug 2011 14:02:34 +0000

Ideally, sourdough is probably the best option, but both are great and can be used to accomplish different recipes.

By: Ruth

Ruth — Sun, 28 Aug 2011 17:20:44 +0000

Is it better to soak your grains or to use sourdough??

By: Lindsay

Lindsay — Thu, 17 Jun 2010 21:20:31 +0000

I would recommend adding the additional ingredients you mentioned to the soaking mixture. They have phytates as well and can thus benefit from soaking. The coconut oil can go either way. I usually melt it and add it to the soaking only if I am in need of additional liquids to keep it moist.

By: Leah Mick

Leah Mick — Thu, 17 Jun 2010 18:07:26 +0000

I have two questions, I hope they aren’t too long : ) I tried using a recipe from Jordan Rubin, soaked blueberry muffins, which I like but my kids ADORED. I’ve never seen them eat anything so fast, but my question is if I’m substituting some wheat germ, oat bran, and flax seed in place of a little of the flour, should I add them to the soaking? Also he has coconut oil in the recipe but does not add it to soaking, should I? Thanks!

By: Lindsay

Lindsay — Sun, 25 Apr 2010 15:11:40 +0000

If it is too dry, add 1/4 cup more water the next time you try it. It takes experimenting!

By: Joy Bice

Joy Bice — Sun, 25 Apr 2010 00:07:02 +0000

How wet should my flour be for soaking? I have tried to do soaking but my flour ends up being so dry and crusty the next day. I have a feeling I'm doing something wrong. It doesn't seem like “soaking” to me.

By: Lindsay

Lindsay — Mon, 29 Mar 2010 17:00:35 +0000

I actually made my own kefir from raw milk, but you can use a good cultured yogurt for soaking as well. I would use a full fat plain yogurt such as stonyfield.

By: Jenny

Jenny — Sun, 28 Mar 2010 21:53:11 +0000

First, let me thank you for a wonderful and inspiring blog!
My question is about the super baby porridge- is there a certain kefir you started with for your baby when she was 10 months? I just started making brown rice porridge for my 7 month old and would like to start soaking but not sure what kind of yogurt to get? Will plain Stoneyfield or dannon do? I tried soaking with lemon juice, and I must say the cereal was very nice and soft, but it tasted like lemons… I was afraid to give it to her. Is lemon juice/apple cider vinegar okay for babies to have?

By: Lindsay

Lindsay — Mon, 08 Mar 2010 16:42:40 +0000

Sourness can be caused by two things. One, your kefir was cultured too long which can cause sour flavor to be imparted to soaking ingredients, or you used too much acid medium. Try less (only 1 tbsp per cup). You can always start smaller and increase as you get used to it. Your length of time is fine. The temperature could also be too high. It takes some experimenting and nothing I have tried came out perfectly the first time. Keep trying! Try a different acid medium next time.

By: Jen

Jen — Sat, 06 Mar 2010 21:00:59 +0000

I cook gluten free and when I soaked my flours they soured and the muffins tasted sour. Sour to the point of you can’t eat it cause you’d get sick. I followed your soaking instructions, the only thing I can think is maybe I soaked them for too long (20 hours) and maybe rice and millet flour don’t need that long? Wondered what you thought?