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soaked or sprouted

post #1 of 3
2/11/10 at 11:22pm
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What do you think is better to use, soaked flour for baking or sprouted/dehydrated/ground flour?
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post #2 of 3
2/19/10 at 9:06pm
Sprouted b/c soaking gives the final product an acidic/sourdough taste. Which I like sometimes, but not all the time!
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post #3 of 3
2/19/10 at 9:07pm
Sprouted requires less adaptation of recipes and less advance planning. I always hate when I go to make something and realize I forgot to soak the flour.
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Mothering › Forums › Health › Nutrition and Good Eating › Traditional Foods › soaked or sprouted