I’ve been teaching the kids how to use my Zojirushi bread machine this week. They have been learning to read the recipe and measure correctly. With my supervision, they have been doing quite well. So I thought I would learn something new, too. I have heard about soaking grains and flours, but have never actually done it. (blush) I pulled out my copy of “Nourishing Traditions” and decided to try banana bread.
Here is a picture of my fresh ground flour soaking. I didn’t have buttermilk, so I used the old trick of adding a little lemon juice to the milk. I managed to let it soak for about 18 hours before I added the other ingredients. I added cinnamon, since you can never go wrong with cinnamon. Well, it went so well, that it also disappeared quite quickly.