I know I have many new readers here at The Nourishing Gourmet. With that in mind, I thought it would be helpful to, once again, explain briefly and link to past posts done on fermenting or “soaking” grains. It’s something that I practice at home, and have had good success doing. It’s also something that I use in my recipes, so it needs explanation.
So what is “soaking grains”? Why do my recipes use this practice?
A simple, straight forward explanation is this: Fermenting grains is a traditional practice that helps make the grains more digestible, and reduces anti-nutrients for better nutritional value.
It’s done by soaking grains in warm water in a warm place with an enzyme rich addition like raw apple cider vinegar, whey, yogurt, or kefir for a period of time. Sprouting grains and legumes is another way to reduce anti-nutrients.
I personally have found that it improves the texture of whole grains, both whole and in baked goods. It makes them lighter in texture and softer on the stomach.
Last year, I decided to research this topic for myself, to see if evidence really was in it’s favor. Here’s what I found.
And finally, this newly posted thought: Coconut flour and phytic acid: Does it need to be soaked?
As I said in the introduction to this series, I don’t claim to be an expert in this area. It’s complex and I know there is still a lot out there to learn about it. However, I am convinced that it is a helpful, traditional practice.
I’d love to hear your thoughts on this topic! If you are new, does it seem overwhelming? If you’ve soaked grains on a regular basis, what do you think about it? Do you personally find it helpful? Please share.
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