For those who pre-soak grains

[bethben]

For those who pre-soak grains in buttermilk, yogurt, or vinegar, how do you keep them from making every baked good sour tasting?  I've tried bread with an overnight soak in 1 T yogurt per cup of water - sour.  I've tried oatmeal with an overnight soak with 2 T buttermilk per cup of water - sour.  I'm going to try a muffin soaked grain, but I have a feeling it too with turn out sour.  Any way to do a good soak for health benefits yet get rid of the sour taste?

 

And for those who lurk and are wondering why I'm doing this (see here for starters), I have a couple of children with gut issues who can learn soooo much easier when their gut is working properly.  For our daughter, it's a huge difference.  We can take her out in public without frustration and she can learn without constantly getting distracted. :tongue_smilie:

 

Beth

[ScoutTN]

I rinse oatmeal (or any hot cereal grains) after soaking, before cooking. In a fine mesh, metal strainer, over the sink.

Not sour tasting at all.   :hurray:

 

[idnib]

Hmmm. My stuff didn't taste particularly sour. Maybe a little bit.

 

I used whey (from drained yogurt). Also different bacteria types make different yogurt taste more or less sour. Have you experimented with different brands? Or are you making your own?

 

How long have you been doing this? Sour is also something you get used to....