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03 April 2009

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RecollectedStephanie

Do you think it alters the taste to soak the flour? I am getting very tempted to try this@

Cathie B

I think you can back off some of the yeast! It looks great.

Nice work. I'll be referring people here for breadmaker tips and soaking, if you don't mind!

bearing

Hooooold on Cathie, let me finish the experiments first!

RStephanie, the texture of whole wheat flour is softened; I don't think it changes the taste except that because of the acid it's a tangier flavored dough. You can soak grains without acid (just plain water) and it reduces the phytate somewhat but not as well as acid -- that's what I read, anyway.

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I think I read something somewhere about this

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