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Discussion Starter · #1 ·
I have a Kitchen Crop plastic sprouter and put water through twice a day. The water stays on the seeds for prob 10-15 min at a time. The seeds always sprout beautifully without soaking. Is soaking still necessary in this case to rid of the phytic acid?

What about nuts? Is there a need to soak before grinding into flour or should I soak the flour before baking?
 

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Discussion Starter · #2 ·
BUMP

someone must know the answer! come on, NTers! Help me out!
 

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Seeds are probably ok with that much water contact. It's things like beans that need a full soak. That's my educated guess anyhow!
 

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It's my understanding that phytic acid is an antinutrient that will actually prevent sprouting, so if they've sprouted, you're good to go. I think the reason to soak before sprouting is that it makes it easier for larger seeds (like beans and whatnot) to sprout.
As far as nuts, I'd soak and dry before grinding.
HTH!
 
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