How to Convert any Baked Good Recipe to a "Soaked" Recipe (2024)

FAQs

How to use soaked flour? ›

The basic technique is the same no matter what grain you're 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.

Phytic acid can be neutralized in as little as 7 hours when soaked in water with the addition of a small amount of an acidic medium such as vinegar or lemon juice. Soaking also helps to break down gluten, a hard-to-digest protein found in grains such as wheat, spelt, rye and barley.

If you're new to traditional foods baking, one of the easiest ways to deactivate the phytic acid in whole grains is to learn how to soak flour. By following this traditional foods technique, you will be happily rewarded with light, whole grain baked goods that you've maximized for nutrition and digestibility!

The flour grain particles swell and are mechanically broken apart by mixing, but the starch granules remain embedded in the protein matrix (Létang et al., 1999). In contact with water, proteins and the other components of the flour, hydrate and bind a given amount of water depending on their affinity for water.

Most vinegars are gluten-free. Most varieties are distilled and made from inherently gluten-free ingredients such as grapes. The only vinegar that needs to be avoided is malt vinegar. Malt vinegar is not distilled, and malt is derived from barley, a grain that is not gluten-free.

Vinegar and Gluten

Many experts consider distilled vinegar to be safe, because the vinegar distillation process breaks down and eliminates the gluten protein fragments.

Wetting the dough causes the surface to steam. Covering it traps the moisture. This partnership stops the bread from drying out on the surface in the hot air of the oven and forming a premature crust. Your bread rises more and produces a richer colour, becoming glossy on the surface.

And It's not just cakes that benefit from a touch of vinegar, but also biscuits, muffins, and even bread. So when it comes to bread, it's the same concept – vinegar inhibits gluten formation which leads to a more relaxed and extensible dough, resulting in a less dense and chewy bread.

Soaking flours and grains is a shortened version of fermentation. It is usually done for 12 to 24 hours and it is often recommended to introduce an acidic medium to the process, mimicking the acids that are naturally produced during the souring process.

Five kinds of grains are prohibited: wheat, rye, barley, oats and spelt. Why? Because these grains begin to ferment and rise when they come into contact with water for 18 minutes. In Hebrew, that rising grain is called chametz.

Why do we soak multigrains? ›

Soaking seeds and grains (especially grains) before you bake with them is important for many reasons: 1. It makes them soft so they are more pleasant in the mouth and easier to chew completely so they won't break your teeth, take out your fillings, and are easier to digest. 2.

One thing to do with a bag of wet flour is to make dough with it all right away. Just add more water, a little yeast and about 3/4 tsp of salt per pound of dough, in batches small enough to knead. You might have to go by feel for how much water to add, since weighing damp flour won't give you a dry flour weight.

Heating up of the flour or starch breaks up some or all molecular groups and bonds. The captured water is now released and can be transferred to the hot air.