Cheryl, I have a question for you.
I know it is important to soak wheat, lots of the gluten intolerance problems that many people experience with wheat and wheat products seems to come from the fact that they have not soaked the wheat or the products are made from wheat that was simply ground up without the pre-soaking process. I referencing the Nourishing Traditions take on the written by Sally Fallon. I think someone on SurvivalBlog discussed this recently, too.
Do you soak your grains, and if you do, do you then let them dry out first and then grind the wheat, or do you soak the wheat after you have ground it. I found that softened wet wheat is a mucky mess when I try to grind it, yuk!!! But, I feel that soaking the wheat is vital for our bodies to get the full nutritional value of the wheat.
Just wondering what your take it on this?
BTW, the local Dove Creek wheat is excellent bread baking wheat, I'm told it is one of the Mormon's secret to a light loaf.
Also, I'm thinking of trying the Desem recipe, is this something you've tried yet?
I buy the raw materials and make my own bread. I too have seen bread prices double over the past year or so. Buying 50 lb. sacks of wheat berries and making your own flour is the way to go. Might as well learn how to do it now because the time is coming when that will be the only way you will get bread.
Replies
I know it is important to soak wheat, lots of the gluten intolerance problems that many people experience with wheat and wheat products seems to come from the fact that they have not soaked the wheat or the products are made from wheat that was simply ground up without the pre-soaking process. I referencing the Nourishing Traditions take on the written by Sally Fallon. I think someone on SurvivalBlog discussed this recently, too.
Do you soak your grains, and if you do, do you then let them dry out first and then grind the wheat, or do you soak the wheat after you have ground it. I found that softened wet wheat is a mucky mess when I try to grind it, yuk!!! But, I feel that soaking the wheat is vital for our bodies to get the full nutritional value of the wheat.
Just wondering what your take it on this?
BTW, the local Dove Creek wheat is excellent bread baking wheat, I'm told it is one of the Mormon's secret to a light loaf.
Also, I'm thinking of trying the Desem recipe, is this something you've tried yet?