Thread title says it all. 
1. If you buy canned beans (e.g., pinto beans) that are pre-cooked and packed in water, do you still need to sprout them/soak them.... since they're already cooked and sitting in water essentially soaking in the can?
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2. How long does a basic yeast dough have to rise to be considered slow rise and/or to have a beneficial effect on the phytic acid? For example, if my white whole wheat pizza dough (made for the kids - just ww-w flour, olive oil, water, and SAF yeast) is ready to use in 2 hours, does that count?: Is it better if I then refrigerate it for a day and use it then? If my homemade anadama bread is ready in 4 hours, does that count? :
3. We make stock-based soups all the time, and sometimes throw in small amounts of barley or dried peas. If we add barley or say lentils to the soup and let the soup cook on low & then sit in the fridge for a day before eating it, does this count as soaking?:
Trying to do that coveted blending of eating TF with real-world modern family life.
1. If you buy canned beans (e.g., pinto beans) that are pre-cooked and packed in water, do you still need to sprout them/soak them.... since they're already cooked and sitting in water essentially soaking in the can?
:2. How long does a basic yeast dough have to rise to be considered slow rise and/or to have a beneficial effect on the phytic acid? For example, if my white whole wheat pizza dough (made for the kids - just ww-w flour, olive oil, water, and SAF yeast) is ready to use in 2 hours, does that count?
: Is it better if I then refrigerate it for a day and use it then? If my homemade anadama bread is ready in 4 hours, does that count? :3. We make stock-based soups all the time, and sometimes throw in small amounts of barley or dried peas. If we add barley or say lentils to the soup and let the soup cook on low & then sit in the fridge for a day before eating it, does this count as soaking?
:Trying to do that coveted blending of eating TF with real-world modern family life.
But are they "soaked"? Does cooking them and keeping them in water diminish phytic acid? I would think so.
