Did you you know that it used to be common practice to soak flour in cultured milk, buttermilk or cream to make baked goods such as pancakes, muffins and cakes? For people who are allergic to dairy products, water with a little lemon juice or vinegar can be used.
Why soak the flour?
As many people know, wheat and other grains are one of the hardest things to digest. This accounts for many of the sensitivities to wheat and grain products that people have today. However, if the grains and flours are first soaked for 12-24 hours, this begins the “digestion process” well before it hits your stomach.
“Because they are acidic, buttermilk,cultured milk, yogurt and whey (as well as lemon juice and vinegar) activate the enzyme phytase, which works to break down phytic acid in the bran of grains. Sour milk products also provide lactic acid and lactobacilli that help break down complex starches, irritating tannins and difficult-to-digest proteins. Soaking increases vitamin content and makes all the nutrients in grains more available…” Nourishing Traditions by Sally Fallon, pg. 476.
