Soaked Flour Bread Turned Out Good On First Try
by Diane
(Kansas)
Soaked Flour In Vinegar Acid Medium At End Of Soaking Period
This is my first time soaking my flour before baking my homemade bread. I essentially use the process/recipe that you do, with just a few minor differences.
For the soaking, I used 5 1/2 cups of water, 4 oz. of organic plain yogurt, and 14 cups of fresh milled hard white wheat flour.
I soaked my flour for about 20 hours. When I looked at it at the end of the soaking period, I thought it had spoiled or molded or something! I hoped it had just oxidized on the top layer.
I went ahead and mixed up the dough and while it was rising, went searching on the internet to see if it was okay.
Thankfully, I found HealthBanquet.com. Thank you, thank you, thank you for showing pictures of what your soaked flour looked like! Phew, it was normal!
I do not like sour dough bread, so I was a bit worried about how it would turn out. There is just the slightest hint of sourness which is quickly overwhelmed by the delicious whole wheat taste.
This level of sourness won't be a problem at all.
I can't wait to see how everything turns out tomorrow and see what the family thinks. I also made cherry rolls for Sunday dinner. I know, not much healthy about canned cherry pie filling, but we love it once in awhile for snack.
