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.
Comments for
Soaked Flour Bread Turned Out Good On First Try
Soaked Flour Bread Recipe With Yogurt Sounds Delicious by: Eryn
I like how you made your soaked flour bread with yogurt, Diane. It will be interesting to also try the raw apple cider vinegar as your acid medium choice to see if it is slightly less sour. It would be fun to see which taste you and your family prefer.
I am glad you found the picture of what whole wheat soaked flour looks like after it has been soaked in the acid medium, on my homemade bread recipe with soaked grains page.
If in the future, your excess soaking fluid looks real questionable after you have soaked your flour, feel free to discard it. You don't have to include it in your recipe.
In fact, lately I just remove it after the soaking time frame. Not because I am concerned with its appearance, but because then I have to add less unsoaked flour to the mixture to get the dough consistency just right.
Thank you again for sharing your success. And those cherry roles do sound quite yummy! :-)
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