Shelly in IL Posted March 31, 2009 Share Posted March 31, 2009 HI, I am just starting to produce our family's bread supply with freshly ground wheat, etc. I just came across info. in the Nourishing Traditions cookbook that states that in order to be better digested, the wheat/whatever kind of/flour needs to be soaked in a sour milk mixture. Otherwise it could lead to Celiac, etc., because of our body's inability to process it. Anyone know anything more about this? I don't want to hurt anyone in the name of healthfulness! Quote Link to comment Share on other sites More sharing options...
wulfbourne Posted March 31, 2009 Share Posted March 31, 2009 HI, I am just starting to produce our family's bread supply with freshly ground wheat, etc. I just came across info. in the Nourishing Traditions cookbook that states that in order to be better digested, the wheat/whatever kind of/flour needs to be soaked in a sour milk mixture. Otherwise it could lead to Celiac, etc., because of our body's inability to process it. Anyone know anything more about this? I don't want to hurt anyone in the name of healthfulness! Hmmm, well Celiac is a genetic disorder, so I don't know how it could lead to it. If they have a mild case that hasn't been diagnosed or shown symptoms, I suppose it could lead to a worsening of the condition. I agree with a large amount of the things in that book, but some of it strikes me as off. I try to balance what I learned in that book with what I've learned in other places. I don't like to take any one sources as gospel (well other than the actual Gospels in the Bible of course ;) Quote Link to comment Share on other sites More sharing options...
Shelly in IL Posted March 31, 2009 Author Share Posted March 31, 2009 you don't take things from just one source, that is why I am asking a question here. And I will also be doing further research. I just didn't want to reinvent the wheel. Quote Link to comment Share on other sites More sharing options...
Alison in KY Posted March 31, 2009 Share Posted March 31, 2009 Sue Becker from the Breadbeckers has a different take on soaking or sponging grains. Check out her articles on http://www.breadbeckers.com. Also, love the forums there for recipes:) Alison in KY Quote Link to comment Share on other sites More sharing options...
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