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-> Recipe Collection
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amother
DarkGray
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 Mon, May 20 2024, 5:24 pm
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cupcake123
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Mon, May 20 2024, 5:26 pm
Do you mean sift?
No to both
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amother
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Mon, May 20 2024, 5:28 pm
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yes I asked soaked - to soften the bran,
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amother
Cerulean
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Mon, May 20 2024, 5:30 pm
How does one soak flour in water, without it becoming a sticky gooy mess?
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amother
Seashell
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Mon, May 20 2024, 5:35 pm
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How would you soak flour???
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synthy
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Mon, May 20 2024, 6:03 pm
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Never heard of this before! But thanks for reminding me that I wanted to bake bread tonight đ
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amother
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Mon, May 20 2024, 6:11 pm
without hearing about it or doing it
would you say that bran on its own will absorb more liquid than when its in its whole form with the endosperm?
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amother
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Thu, May 23 2024, 2:09 pm
sally fallon advises it. it breaks down phytic acid and is much easier digested.
it also breaks down gluten.
is the breaking down of gluten a good thing?
dont we want strong gluten for good structure?
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Elfrida
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Thu, May 23 2024, 2:20 pm
I've never heard of the concept, buy I just googled it and came up with this.
The basic technique is the same no matter what grain youâre working with: simply combine the flour and the liquid called for in the recipe and let this soak overnight before continuing with the recipe. Some people advocate adding a tablespoon of an acidic ingredient like lemon juice or yogurt per cup of liquid. This method can be used for both un-ground whole grains and for whole grain flour.
The overnight soak softens the grains, gives them time to absorb moisture, and breaks down some of their tough starches. This makes the grains easier to work with the next day, particularly the gluten-free ones like the buckwheat flour in our soba noodles. Final texture and flavor of whole grain breads and baked goods is also improved.
It seems that there are also some nutritional benefits to soaking whole grains overnight. Phytic acid found in the bran of many grains prevents some of the nutrients in the grain from being absorbed by our bodies. The overnight soak neutralizes this acid and also goes further by breaking down complex starches, enzyme inhibitors, and other things that can make digestion difficult.
It doesn't mention breaking down gluten, but says the overall texture is improved. You're not adding any liquid to the recipe, just giving the flour more time to absorb the liquid before involving other ingreedients. OP, if you try it, come back and let us know.
Last edited by Elfrida on Thu, May 23 2024, 2:22 pm; edited 1 time in total
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amother
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Thu, May 23 2024, 2:22 pm
| Elfrida wrote: | I've never heard of the concept, buy I just googled it and came up with this.
The basic technique is the same no matter what grain youâre working with: simply combine the flour and the liquid called for in the recipe and let this soak overnight before continuing with the recipe. Some people advocate adding a tablespoon of an acidic ingredient like lemon juice or yogurt per cup of liquid. This method can be used for both un-ground whole grains and for whole grain flour.
The overnight soak softens the grains, gives them time to absorb moisture, and breaks down some of their tough starches. This makes the grains easier to work with the next day, particularly the gluten-free ones like the buckwheat flour in our soba noodles. Final texture and flavor of whole grain breads and baked goods is also improved.
It seems that there are also some nutritional benefits to soaking whole grains overnight. Phytic acid found in the bran of many grains prevents some of the nutrients in the grain from being absorbed by our bodies. The overnight soak neutralizes this acid and also goes further by breaking down complex starches, enzyme inhibitors, and other things that can make digestion difficult.
It doesn't mention breaking down gluten, but says the overall texture is improved. OP, if you try it, come back and let us know. |
thanks.
google soaking breaks down gluten it will come up,
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Elfrida
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Thu, May 23 2024, 2:26 pm
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Thinking about it, my normal challah recipe includes one cup of whole oats. The recipe says to pour boiling water over them and leave it to soak (and cool) for half an hour. I normally add cold water and leave them to soak in the fridge overnight, and I prefer both the flavour and the texture when I do it that way. Maybe there is something in it.
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amother
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Thu, May 23 2024, 2:33 pm
| Elfrida wrote: | | Thinking about it, my normal challah recipe includes one cup of whole oats. The recipe says to pour boiling water over them and leave it to soak (and cool) for half an hour. I normally add cold water and leave them to soak in the fridge overnight, and I prefer both the flavour and the texture when I do it that way. Maybe there is something in it. |
do you subtract the water for the oats from your challah recipe or the recipe was made
sort of having this in mind?
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Elfrida
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Thu, May 23 2024, 2:43 pm
The recipe says pour X amount of boiling water over the oats and leave for half an hour. I take the same amount of cold water and leave overnight.
The point is so that the oats absorb the liquid and soften, and when you knead the dough they sort of disappear. (The recipe includes flour as well, which isn't soaked.) I started doing it overnight so that I could make the dough first thing and leave it to rise, instead of having to hang around while the oats did their thing. Then I carried on because I liked the texture, as well as being more convenient.
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amother
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Thu, May 23 2024, 3:02 pm
| Elfrida wrote: | The recipe says pour X amount of boiling water over the oats and leave for half an hour. I take the same amount of cold water and leave overnight.
The point is so that the oats absorb the liquid and soften, and when you knead the dough they sort of disappear. (The recipe includes flour as well, which isn't soaked.) I started doing it overnight so that I could make the dough first thing and leave it to rise, instead of having to hang around while the oats did their thing. Then I carried on because I liked the texture, as well as being more convenient. |
right. so its a proper formulated recipe.
hot water softens it right away and cold water takes longer?
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amother
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Thu, May 23 2024, 3:12 pm
would anyone know which sieve # is best for sifting out bran?
40? 50?
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AshkenazMom
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Thu, May 23 2024, 3:35 pm
I do sourdough wholewheat challah, I always "soak" the wheat. Sometimes I didn't feed my starter and I use normal yeast, but I do the same process of leaving it overnight.
You should try with your regular recipe, just put lest yeast than usual.
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amother
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Thu, May 23 2024, 3:37 pm
| amother OP wrote: | would anyone know which sieve # is best for sifting out bran?
40? 50? |
If you're sifting out the bran, then it's no longer whole wheat flour. 
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amother
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Thu, May 23 2024, 3:54 pm
| amother Brunette wrote: | | If you're sifting out the bran, then it's no longer whole wheat flour. |
I am soaking the bran and adding it back in.
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