How to Soak Flour - easier to digest and maximizes nutrition!

[@TheHealthyHomeEconomist]

🎥 You may also like *Adjusting to the Taste of Soaked Grains* : kzbin.info/www/bejne/sHvcaWOMjbtqhrc ▶️ Related playlist: *Traditional Preparation of Grains and Legumes* kzbin.info/aero/PLkew_48zufdv4jj-_wf13QQvDR1MKIIdH ✏️ _Written directions_ here: www.thehealthyhomeeconomist.com/video-thursday-how-to-soak-flour-for/ 💁 Need help? Check out *Healthy Home Plus* to access the _LIVE chatbox_ as well as _exclusive, members-only content!_ thehealthyhomeeconomist.com/healthy-home-plus/ 📣 Attention health-conscious shoppers! I've got valuable coupons available for top-quality, vetted brands that use only the best ingredients. Save money with these healthier choices today! www.thehealthyhomeeconomist.com/coupons 📣 🛒 If you want to know where I buy many of my other ingredients online, 𝘤𝘭𝘪𝘤𝘬 𝘩𝘦𝘳𝘦: www.thehealthyhomeeconomist.com/resources/ 🛍 Click here to 𝘣𝘶𝘺 from my 𝗔𝗺𝗮𝘇𝗼𝗻 𝗦𝘁𝗼𝗿𝗲: www.amazon.com/shop/thehealthyhomeeconomist 🛍 #healthyhomeeconomistrecipes #wellnesslifestyle

[@WarriorNana4Chg]

I have an EXTREMELY SMALL Kitchen, barely any counter space. Is there a problem using a half gallon glass jar with a mesh top to soak the beans? Should I extend the soak time or is the original 12-24 hours sufficient? Thank you in advance for your answer.

[@TheHealthyHomeEconomist]

@@WarriorNana4Chg Thanks for watching! You should be fine soaking for the same amount of time. Maybe go to the longer end of the time range. Good luck!

[@graceg1971]

I just read a few comments... concerns about gluten and raw milk and all types of substitutes, I am so glad I was raised on raw milk and know its benefits and that my grandma taught me to cook the (very old fashioned) traditional way. So hard for people to step away from what media tells them to do, or take a little more time and some extra preparation to make their meals healthier, tastier and better digestible for them. Not criticizing, really not I am simply observing.

[@graceg1971]

Sara have you ever tried soaking your grains, letting them dry completely and then making your flour? I used to cook the traditional way, then I begun to cook the "normal" way and lost my way, I wanted to thank you for bringing me back to my traditions. So glad I have found your channel.

[@yummysexyfoods]

So excited to soak my flour before cooking. Love learning old traditional or new ways to help food become more digestible.

[@TheHealthyHomeEconomist]

Awesome Betsy! Hope you like the way it turns out and thank you for being a healthy home economist 🙏

[@toosiyabrandt8676]

Great info thank you! I just want to add, when [ Unsoaked] grains make you tired, is probably the starches causing a blood sugar spike, and subsequent sudden drop, which soaked grains don't do as they metabolise much slower and leave you with a fuller feeling for longer! Shalom to us only in Christ Yeshua.

[@angiekrajewski6419]

One thing you haven’t said is how do you do bread by soaking the flour?..,because ok for pancakes ‘but nothing mentioned for bread..,

[@cf4880]

I can't complain about your knowledge. But seeing the cooked pancakes at the end of the video would be appropriate here.

[@lalah3372]

Oh my gosh I just love you! I have just started watching ur videos since wanting to know more about raw milk and your cooking is just magic! I have started to make sourdough and cream cheese and yoghurt, all these wonderful things I just thought were impossible at home due to me having a very negative education regarding bacteria. We have lost so much knowledge about foods here in the uk. I can't wait to watch more from you and make more healthy, traditional food. Thanku for ur videos!

[@ngreat4390]

Bacteria has been a culprit for so long but the problem is bad bacteria...sone are healthy

[@college271]

I just starting soaking some einkorn to make some traditional muffins! Thanks so much Sarah. Food does not have to be hard maybe some work but not hard. I will try the einkorn muffins once the flour is soaked.

[@TheHealthyHomeEconomist]

Let us know how it goes! Thanks for watching.

[@TheHealthyHomeEconomist]

Yes, it needs to be mixed with an acidic liquid to break down the gluten and anti-nutrients like phytic acid. You can use lemon juice or raw apple cider vinegar instead of the whey if you like. I think the taste is improved by the soaking.

[@mer0106]

I love how you explain everything, so detailed, and very educational for me, thanks for doing it.

[@leeanncavarnos4195]

Short & to the point, best explanation. I look forward to more of the same😁!

[@TheHealthyHomeEconomist]

Thanks for watching! I have five hundred healthy recipes on my blog now for your enjoyment and wellbeing! kzbin.infoKG4YgSGPms4

[@richardbarksdale3810]

I will try this because I have digestive problems and need some way to make food more digestible. Thank you for sharing I will share my success.

[@TheHealthyHomeEconomist]

Please do and thanks for watching. If this doesn't make a significant enough difference, you may want to look into this GAPS food book for addressing tough digestive issues: amzn.to/3u8gcVd but hopefully you will have significant, immediate improvement. Thank you for watching!

[@elguapolegendariocasanova5615]

Excited about this for some of my kids with digestion issues !!!

[@TheHealthyHomeEconomist]

Thanks for watching and best of luck. If you feel you need further improvement, you may want to look up www.amazon.com/dp/0954852079?ref=exp_thehealthyhomeeconomist_dp_vv_d for a deeper approach.

[@pamsolomon4777]

My daughter-in-law is gluten intolerant. I have to share this with her. Thank you so much!

[@lisacox8400]

Thank you I didn’t know that you can soak flour and You would reap all those benefits by soaking it now this is just flour that I’m buying from the store. I didn’t mill it myself.

[@TheHealthyHomeEconomist]

Whatever flour you use it will be better for soaking it. The better the flour you start with, however, the better the end result. Thanks for watching!

[@suzannecranny9838]

Just discovered your channel. I'm definately trying this tonight as I am gluten intolerant and suffer with heav6 digestion and tiredness. Thanks

[@TheHealthyHomeEconomist]

Thank you for watching, Suzanne. There's more help available at my blog: www.TheHealthyHomeEconomist.com

[@firetopman]

I am much obliged for this information. This is going to be life changing. I am tired of the carnivore diet, and my son misses pancakes. Happy Holidays to you and yours.

[@TheHealthyHomeEconomist]

Don't blame you. Glad it was helpful! Thank you for watching.

[@moosedrool1976]

Thank you for your videos Sarah! Your hard work is appreciated!

[@jljeni]

You are awesome!! I am watching all your videos. They are very well done. Thank you

[@teresaolofson8187]

Thank YOu SO MUCH ANGEL! I LOVE LOVE listening/reading your teaching is such a passion :)

[@elezabeththomas2693]

You are very knowledgeable and thank you for the info you share.

[@mjt11860]

great info, especially on wheat sensitivities, allergies, etc. & how to possibly overcome them.

[@graceg1971]

I never use anything acidic, I simply prepare my grains 2 days in advance, they begin fermenting and produce their own acid. I learned from my grandma. Maybe adding the acid would allow me to cook it sooner, but I simply plan my meals ahead.

[@llmcbee1875]

How do you prepare your grains without acid? I like the idea of trying it without using acids!

[@ngreat4390]

Thank you! You're so smart. This is exactly what I was thinking. Why not ferment the grains then blend them...pour in a thick cheesecloth and let the water settle and seep out on it's own. Then dry the wet residue and store... Consequently everytime you need to cook something you won't have to soak the flour

[@fnas2010]

Thank you for the wealth of information!

[@billclyde7805]

Love this video! Thank you

[@TheHealthyHomeEconomist]

So glad. Thanks for watching!

[@noviceprepper5397]

very helpful and informative, thank you sincerely

[@maccoll3644]

Excellent instructions and explanation of the benefits of soaking flour before baking. Thanks!

[@Fern79]

Thanks

[@vmargarita]

Please post more cooking and food videos related to WAPF!! Love your channel and all the helpful videos. You're one of my absolute favorites!!

[@TheHealthyHomeEconomist]

Thank you so much! We do them as we are able these days. With so much energy going into www.thehealthyhomeeconomist.com/healthy-home-plus/ to ensure people get the important information even when the "authorities" question it, we can't do as many recipe videos as we used to. Really appreciate you watching, though 🙏

[@rangedelivery]

would have been ideal to see the final product!

[@KC-mj6eu]

Easy to follow instructions. Love it. Thanks

[@TheHealthyHomeEconomist]

And thank you for watching!

[@michaelaregenfuss5968]

I have heard recently that fats from seed oils because they get oxidized when they are removed from the seed are what damage cholesterol and make it start to cause clotting of arteries. My question is what happens when you process grains into flour for making bread and other things. Doesn't the flour grains get oxidized and can this cause damage to cholesterol when you eat foods made with this flour. I love eating sour dough bread which I know is very healthy otherwise, but was concerned about the possibility of damage to the grains caused from processing.

[@TheHealthyHomeEconomist]

Yes you are right. That's why the old stone ground methods where the flour is quickly fermented before all the oxidization happens are best.

[@TheHealthyHomeEconomist]

@shailshri Yes, soaking does change the taste and texture of the final product. But, for the better in my opinion! Try it and see!

[@exoticaism]

Hi Sarah! 2 questions: if I use Home made kefir how much do I need to use and also a f o want to buy a grinder to make my own flour, which one is the best in your experience. Thank you so much for your wisdom and generosity to share with us. I’m so excited to learn traditional cooking, I love to cook for my family and friends

[@carlalee6685]

When you flour water mixture is gluey like in this video do you add additional liquid to make your pancakes?

[@VelmaJinkys]

I am so grateful. Ordered my Kefir today since transportation to get out to the raw milk dairy is not optional right now. I was telling a friend earlier that we had raw milk when I was growing up. We would skim the cream off the top and make whip cream. For some reason we stopped drinking it and only now do I realize that around that same time when we switched to pasturized milk I started have stomach problems so severe I would have to end up going into the hospital and being placed on IV,s. My parents tried everything but even I hadn't made the connection till now. The doctors were certainly stumped but my mom had considered trying to get goat milk. This is all making complete sense. I need to stop falling victim to the food I am eating. There is a way and it seems watching you that once the change is made the tired and dreadful feeling of trying these things will be eliminated with the fermented and raw foods themselves. Thank you.I cannot wait to get my Kefir and Mason Jars I ordered!!!!!lol

[@thornhedge9639]

What about soaking flour to make pasta? Great video, thank you.

[@TheHealthyHomeEconomist]

Yeah definitely. It all aids digestion. Thanks for the thought.

[@alfarmgirlalabama9918]

Loved this video! And so happy to see you were still answering questions but I have one. I just learned about soaking the flour and quit a long time ago trying to use whole grain flours because the end product wasn’t the best. So question is - I have a lot of stored refined AP flour ( probably bleached too) that I need to use before I go buy any new flour. Can I use this same process? Or is it to over processed? Thank you so much! I had never heard of this process of soaking before and folks around me think I’m nuts for wanting to bake my own stuff. Thanks again!

[@TheHealthyHomeEconomist]

Thanks for watching! That's a great question. You are definitely still better off soaking the AP flour but, once you run out of it, it's well worth it to either grind your own or get a source of high quality, natural flour. In case it's any use to you, here's a one-minute video on my PLUS subscription service. I'm much more available there (by private chat) and the Healthy Home Economist website is available ad-free not to mention all the members-only content which is often too hard-hitting to publish for general reading: kzbin.infoUvMF1QFZJ9M Thanks again for watching!

[@alfarmgirlalabama9918]

@@TheHealthyHomeEconomist thank you so much I will look into that when I get home. Helping family out right now but have one more question. Once I soak the flour do I proceed with the rest of my recipe say for bread machine bread or do I need to reduce the liquids?

[@TheDenisedrake]

Excellent video with very useful information. Thanks!

[@amirprog]

is it whole flour or white flour that you need to soak? does white flour benefit from soaking? if so, would it be another option aside of whole flour? how bad it using store bought whole flour and store bought white flour after soaking?

[@stephaniethomas7207]

Thank you for your video. Would you do anything different for baking bread?

[@TheHealthyHomeEconomist]

Great question, Stephanie. It's the same for bread or any use of flour. Thanks for watching!

[@territhompson4708]

I love this! One question, do you add a smaller amount of liquid to the pancake batter after it has been soaked? Should you reduce the liquid by how much you soaked the flour in?

[@peleguru]

Sarah! I am such a fan. I watched your video on cream cheese and whey last winter when our beloved gallon of raw milk went south. Your video saved our milk! We loved the resultant cream cheese and your instructions were a no brainer! The next bottle of sour milk we ran into was almost unused at the time of departure so we allowed the entire bottle to be handed over to the wonders of enzymatic magic. I wrote CLABBER on the bottle so no one would mistakenly try to drink/eat it and then throw it out. That was February. We used that silly bottle of chunky whatever for the remainder of the spring and summer. Every time we went to check on it and use it for a recipe, I would try it first and wait to see if I would keel over and that never happened. It always tasted the same. Cheesy and yogurty combined. The bottle was finally used up in September. I just had to share. Because it's October and the whole family is chugging along fine. Yes, eyebrows will be raised when reading this. Maybe it was a fluke. All I want to say is if that had been pasteurized and in my fridge for 8 months, there would be no one left to write this comment. The grain soaking is very intriguing. We cut out grains in July. Now I want to try your soaking. I have already soaked my whole wheat flour for an hour or so to soften the fiber in the wheat and the bread was much better than previous attempts that never went over very well. I may just give making a loaf of bread another try. Thank you!

[@shailshri]

@TheHealthyHomeEconom Thanks for your reply. WIll try this technique soon :-)

[@kristinecunningham936]

I agree, yet over hybriding And Espeicaly the use of glyphosate to instantly dry the grains in the field for harvest is adding tremendous digestive problems!

[@binasr]

I have a question - Is there any benefit to sprouting grains before fermenting or soaking them - increased bioavailability or even lower gluten levels?

[@JannyMaha]

So, wait! ✋ I'm feeling a breakthrough moment here. Isn't sugar 'eaten' away during the fermentation process? If this is true, doesn't this mean that the flour would have less carbs?

[@TheHealthyHomeEconomist]

That sounds very viable but it's unlikely anyone has tested it thoroughly enough to quantify the reduction. Great question!

[@ngreat4390]

Yes! I agree with that!

[@TheSierraRose]

Do you soak your whole wheat in this acid medium the night before to make bread?

[@click411]

if i use yogurt to soak what do i use one cup yogurt and one cup water because yogurt is thicker then the sour milk

[@hiddysonday435]

I enjoyed your video. I subscribed, one of the reasons is hat you answer questions.

[@TheHealthyHomeEconomist]

Thanks for watching and thanks for subscribing!

[@MariaRamirez-jm3cj]

Thank you for this video. I was looking for how to soak flour and I found you. It’s hard for me to find raw milk, so, since you said you were going to leave the ratio of water and apple cider vinegar I looked for it, but couldn’t find it. Will it be too much to ask you to answer my request? Thanks in advance.

[@TheHealthyHomeEconomist]

Thank you so much for watching, Maria! In the written article at www.thehealthyhomeeconomist.com/video-thursday-how-to-soak-flour-for/ to information you need is "Dairy-Free For those with milk allergies, substitute 1 cup of filtered water per cup of flour plus 2 TBL of lemon juice or apple cider vinegar and soak as usual for at least 8 hours or overnight." Hope this helps! Happy New Year for a wonderfully healthy 2023 for you and your family.

[@tmckmusic8584]

Generally, 1 cup liquid, 1 tablespoon acid (apple cider vinegar or lemon juice), to 1 cup flour.😊

[@quintoncarroll4828]

Is Greek yogurt safe? I've read not to leave yogurt out past 2 hours. Finally, do I need to add about a quarter of a cup of water for milled white wheat berries? Thanks.

[@TheHealthyHomeEconomist]

The Greek yogurt should be safe because it will be feeding on the complex carbs rather than affected by the bacteria in the air. Not sure about the white wheat berries. You might have to just give it a try. Thanks for watching! 🙏

[@artbykcappadona5166]

I have been sprouting and soaking grains and seeds and nuts for my birds believe it or not for years. Because they cannot really eat those any easier than we can without them being soaked. But what I’m finding strange is that we are grinding the flour first and then soaking it. Wouldn’t it be easier to soak your grain, rinse it thoroughly, and then let it dry out then when you want to grind it it would be prepared already? Don’t know if that would work or not.

[@ngreat4390]

Wisdom is profitable to direct. Most commercial mills don't have the time or budget for that...

[@user-sf4lg3cm1w]

Do you have a video on how to soak the flour for homemade bread? Because usually with bread you don’t have a 1 cup flour to 1 cup liquid ratio..

[@TheHealthyHomeEconomist]

Thanks for watching. Here are all the bread recipes on my blog. I hope one of them is helpful to you! www.thehealthyhomeeconomist.com/recipes/grains/bread/

[@diesel9650]

Thank you so much for this ❤️✡️

[@TheHealthyHomeEconomist]

So glad it was helpful, Davina! Thanks for watching 🙏

[@Inkdraft]

I hope I can get an answer to my question. I love raw milk and it's the only milk I ever use for anything. So I make raw milk cheese and I'm wondering if I can soak the flour in the whey with the same results. Can I do that? And can I still use the whey to soak it if I've frozen the whey and then thaw it out? Thank you. Nice video.

[@futuresinHIshands]

Inkdraft From a different person I saw, you should be able to. I don’t see why not You might have to experiment and see

[@Jsat88]

Hello, I just have one question - because there is no straining process at the end because water wasn’t used, won’t the phytjc acid still remain in the flour? If water was used you would drain it. Look forward to your response, many thanks.

[@TheHealthyHomeEconomist]

Great question! The phytic acid is actually converted in the soaking process so there's no need to rinse. Thank you for watching!

[@NoFear4XJs]

Great info thank you, Do you have any insight for soaking almond meal flour ? Nuts and seeds have phytic acid that provides a heavy armour protecting the outer coating of them, problem is the tough layer is an enzyme inhibitor so it will not get digested or dissolve until it gets wet or lands in wet soil. Problem is almond meal is not soaked or sprouted before it is ground, so the problem is if I soak the flour and all it does is absorb the water and break down the phytic acid into the liquid then I`m still ingesting an enzyme inhibitor and wreaking havoc in my digestive tract. Cheers

[@NoFear4XJs]

I soak dry beans, quinoa, rice &... but I then pour out the water left over along with the phytic acid, this water has a strong odour and has lots of color to it. How does just soaking flour deal with the enzyme inhibitor (Phytic acid) ?

[@Twitchtv-dx8tg]

So glad you are sharing this. My boys have an autoimmune disease, so I'm coming across different things to incorporate into there diets. I suppose I could use sorghum or millet flour for this recipe. Right?

[@violethendrickson6080]

Thanks for sharing your video! I make our kombucha and am wondering if you know if that would make a good soaking liquid. Would that be considered "slightly acidic"? Or maybe 50/50 with water or less? Just wondering, Thanks!

[@ConcernedMushroom]

I'm just guessing here but...in watching the healthy breakfast video, she usese 6 cups flour 3 cups milk and allows to sit overnight. She then makes what she calls coffee cake-not using any more liquid other than the oil/fat. I looked up general coffee cake recipes which called for 2 parts flour to apprximately 1 part liquid and an oil/fat. Soooo I think we can surmise that we only use the amount of liquid to soak flour that would be called for in final recipe. What do you think?

[@violethendrickson6080]

It seems anything I add it to or use it in, is better, that's why I'm wondering about using the kombucha.

[@TheHealthyHomeEconomist]

Great question and thanks for watching, Violet! The acids probably will break the antinutrients down but it's going to taste terrible 😝 Lacto-fermenting works best.

[@Oilofmercy]

Hi, so glad I'm discovering you, can I do this with oat flour?

[@graceg1971]

Sara, may I do this as well with sprouted, organic spelt, millet, or einkorn flour from the health food store?

[@taniawallace4771]

Add I am very non-tech, how would I find your blog so I can get those ratios you mentioned?

[@SelphExploration]

Very helpful!

[@sprout5606]

Interesting video! The simple spelt loaf I normally make calls for 300ml of water to 500g of flour, would I add apple cider vinegar to that amount of water and then soak the flour overnight and then add the rest of the ingredients including yeast? You mentioned yeasted breads being the modern way but how will soaked flour create a risen loaf without it? Sorry that this was a bit long, I'd just like to fully understand :)

[@TheHealthyHomeEconomist]

Thanks for your thoughts and thanks for watching! Check the non-dairy subheading under: www.thehealthyhomeeconomist.com/video-thursday-how-to-soak-flour-for/ for more discussion.

[@beccalouisey]

yes that is right

[@evaplyler4029]

I cannot access the recipes for the bread made from soaked flour on your blog. I am also interested in the recipe for making bread in the bread machine with soaked flour. Where can I get an accessible recipe for these?

[@rebeccaskillman9105]

The bible says fine flour tempered with oil, wonder about soaking the flour in the oil, giving it time (temperance)

[@ngreat4390]

Wise woman! Indeed the word of God hold secrets to health by letter and by spirit. Perhaps ferment the flour with a bit of oil and water before baking with it

[@djprojectus]

What kind of oil? I think it is olive oil.

[@callenmascarenhas8923]

Hi Sarah. If I were to be using yogurt instead to soak the flour how much would I use? Thx. And I love your passion for the Weston Price diet.

[@kauaigirl6475]

Great vid. Wouldn't it be sufficient to sprout the grains ONCE and while wet blend into pancake batter in the vitamix? I don't use gluten grains, so I'm unsure of the flavor, but it seems like you're soaking twice and drying (or cooking) twice. Unnecessary steps, no?

[@ElizabethKnomrls]

Thank you! Can we soak steel cut oats too? If yes how?

[@lambsbaaa]

So what kind of grinder do you use for flour? And can you soak all purpose flour?

[@TheHealthyHomeEconomist]

Thanks for watching! All purpose flour is mixed with other ingredients so it typically won't work to soak it. I have always used the grinding attachment on my old Champion Juicer. You can get pretty good prices on them second hand these days.

[@lambsbaaa]

@@TheHealthyHomeEconomist Thanks😁

[@TheHealthyHomeEconomist]

Breads made with soaked flour have a more pastry feel to them - soft and a bit cake like. Not the best for sandwich breads if that's what you're after.

[@1994abbygirl]

We're your grains soaked and dried before you made it into flour?

[@alexanderlabrooy5688]

Should I soak my corn flour? If so then how would I do that?

[@carldaniels4827]

h h e, in this and other video's you mention substituting kefir for other dairy products. i am asking for clarification as to your usage of kefir(milk kefir or water kefir? i only culture with water grains or does it really matter?

[@wildabezet860]

No wonder most of us don’t understand what clabbered milk or real buttermilk is. We have politicians telling us what we can put in our bodies. We not only have pasteurized milk; it’s super pasteurized.

[@TheHealthyHomeEconomist]

Yes that ultra-pasteurized is pretty scary! Thanks for watching.

[@SongChez8]

Hello dear! I was wondering if a sourdough starter would be another agent to soak the grains with. Also, do you incorporate sourdough starter in any of your recipes ? Thank you for your time!

[@TheHealthyHomeEconomist]

Soaking flour is a different method for traditional grain preparation than sourdough. But yes I have sourdough recipes on my blog as well as soaking flour recipes. I hope you enjoyed both! Thank you so much for the question.

[@ngreat4390]

I would prefer to ferment the grain and dry it before grinding

[@TheHealthyHomeEconomist]

Yes that's definitely a great approach too. There's more than one way to skin that cat!

[@gratituderanch9406]

did you do a video on fermenting the dough? I have some flour I purchased and want to use up, preferably for bread (most economical). I don't have access to real sour dough starter. ideas or recipe? video links? thanks

[@gaylewilhelm9706]

Internet has lots of recipes to help you

[@WC_Beer_Reviews]

So pretty much you make a sponge before adding the rest of your ingredients and raising agents?

[@ConcernedMushroom]

Did you ever get an answer to this question? I was wondering the same thing. :/ Also, should the liquid you added for soaking be subtracted from liquid in your final recipe?

[@MorrisLess]

After finding chips glass in my food, I take pains to avoid tapping metal spoons on the sides of glass bowls.

[@suemusico]

I couldn't find any recipes on your blog for using soaked flour. I made the soaked oatmeal a couple of days a go and we like it. I want to make some muffins using soaked wheat flour. Do I just use the amount of flour and liquid as called for in the recipe, or use a specific recipe?

[@shailshri]

@TheHealthyHomeEconom Thanks for your reply Sarah! But you didnt answer my 1st Q: Does it have to be mixed with acidic liquid to break down the gluten? Also, Other than clabbered milk, what could be my other options? I like to make Homemade whole wheat bread(sandwich bread, Roti bread, naan, Pizza base etc). Which liquid would be better to use so as to not affect the taste and flavor in a negative way?

[@alisoncline8562]

Should I do this for buckwheat flour as well? Will water suffice for soaking or should I always use ac vinegar or yogurt/kifer? Also, when I soak oatmeal overnight with ac vinegar am I not supposed to rinse and use clean water?

[@shinohiro2765]

Please someone answer if you know, is there any type of flour I can use directly without soaking, not for bread or baking but for adding to mashed potatoes or covering onion rings before baking for ex ?? now that I undesrtand the soaking process, seems that it should be applied I to cheekpeas flour and fava beans flour too... right ?

[@beccalouisey]

yes, or just use the total liquid the recipe callsfor to do the soaking. either way do not change the amount of liquid the recipe calls for. try it and it will make sense.

[@itsonlyapapermoon61]

Can I leave buttermilk on counter overnight? Can I soak in the frig?

[@TheHealthyHomeEconomist]

If you are asking whether you can leave the flour soaking in buttermilk on the counter over night the answer is yes. If you leave the flour soaking in buttermilk in the fridge overnight, it will slow the process too much. Hope that helps and thanks for watching!

[@ibnuslaykum]

@@TheHealthyHomeEconomisthow much buttermilk should I use !?🤔

[@athasbanrion]

Can you soak flour and make a homemade pasta? Or how would I make a healthy pasta.

[@angiekrajewski6419]

Hello..thanks for all you advices ..and it really looks delicious and quickly done in the mornings...i am from France so we mostly eat some baguettes but i will consider making pancakes....the thing about this is that i know for having read a lot of infos about milk..even raw milk...is that is maintains all body inflammation...and even a friend of mind who had skin cancer ..the doc told him to banish everything with milk... Which means cheese yogurt etc etc..well he did like very much milk cheese etc...and i know that in the old days many many people did drink eat etc. Very much dairy ..and we rare,y heard about people having extreme problems..except me who was on the farm..,when i was little and drunk very much raw milk...at that time they didn’t even know what was any kind of other milk...and i had asthma...until 4 ..the doc said to my mother when you stop giving her milk she will stop asthma..and i did...... ... ...so this was known a long time ago about inflammation...i think that it is a pity but after thinking milk is made for calfs....and not for humans....

[@hereford89]

Cow milk even of its raw is not the best for humans. Goat milk is alot like human milk so raw goat milk is great and extremely healthy for humans

[@angiekrajewski6419]

adam morales I agree 100%.....i really do like what she says about cooking ..she isn’t the only person talking about milk and cheese like this ...they consider that milk harmless..but really would like for them to talk with nutritional people AND cancer doctors..aboit milk ...you are right ...til the age of 7 children can deal with the raw milk ..and sometimes there are problems...but til 7 it is ok afterwards this should stop..they are loads of things that begins as sickness after like otitis, lung infections asthma..etc...all kind of inflammation even tonsil problems..etc... and later own ..it continus with arthritis, rhumatisme, even skin cancer...anything that concerns inflammations,... so really I know that milk is a very handy product to cook with ..but there has to be other solutions that should be preferred...and told in you tube clips that all cooking people should say...

[@icecreamladydriver1606]

You didn't say what to do with the soaked wheat. Do you dry it out first or what? Thanks.

[@TheHealthyHomeEconomist]

Thank you for watching! At that point you just go ahead and use it as batter for the pancakes or dough for bread - whatever you're going to make.

[@thecoppoms]

How do you make soured milk? Is raw Goat milk ok to sour also? I have never used raw milks before and am nervous. Does Whey have a strong taste. I also don't want to have a soured flavor in my whole wheat rolls etc. Also what would I add to Oats to soak them. I have started using yogurt to soak the flour but it makes it expensive and I'm unsure of the ratio.

[@MTknitter22]

So, question. I soaked the flour. How do I measure it for revipe?

[@TheHealthyHomeEconomist]

Thank you for watching, Charlotte. Normally you would measure the flour quantities before soaking. Hope that helps.

[@dalelusk2151]

How much of kefir milk to put for soaking? Can I make flour tortillas with kefir? Thanks for your video 😃

[@DieForMetalcore]

can you add eggs, salt or other things to the flour&water when you soak the mixture (flour)?

[@wacogame]

Since the total volume of the flour has increased cause of the added water, How will that effect the recipe in which you add the flour mixture to? For example you have one cup of DRY flour ; however, after adding milk solution you will have a larger flour mixture. ..lets say 1 and 1/2 cup instead of only 1 cup from which you started. Would I add the whole 1 1/2 mixture to my recipe that calls for only 1 cup flour? Because technically there EXIST only one cup of flour in the 1 1/2 cup flour mix