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Discussion Starter · #1 ·
I was thinking I would sprout my own grains for bread, pancakes, and the occasional other baked goods. Then I read that some people just use regular flour and soak it ahead of time. Sprouting seems like LOTS of work compared to doing this!

Should I just forget about sprouting/grinding and just soak everything? Is it just as good? Also, if I am just soaking, what type of flour and oatmeal do I need to buy? (I heard someone mention certain kinds/brands could be rancid- yuck)

Thanks for the help!
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