Re: Fermenting Grains--How To?

The reason you soak grains in a lacto-or acid liquid is to release the phytic acid. Phytic acids inhibit the seed/ bean/ grain to sprout or grow. Phytic acid is extremely irritating to the mucus membrabes of the stomach and whole digestive tract.
For recipes that have grains that will use quite a bit of liquid, like pancakes, waffles, quick breads, use 1 to 1 ration of yoghurt to flour. You can substitute whey + water , or least effective ,lemon juice and water.
For recipes with a low water content, you most sprout the grain, (little spouts that break open the seed/nut/bean) dry them and them grind them fresh for your recipe.
No more gastro problems and your system will absorb the vitamins and minerals from the baked goods. Tweet