Comments on: Real Food Transition: Are You Soaking Grains?

By: Eileen

Eileen — Wed, 12 May 2021 11:01:08 +0000

Is it o.k. to just soak millet , buckwheat flaxseeds overnight and eat without cooking.

By: kim

kim — Thu, 05 May 2016 13:00:48 +0000

I soak, then dry my spelt before I grind for flour to make bread, and, yes, I can tell a difference

By: Marie

Marie — Fri, 07 Mar 2014 02:18:27 +0000

Hi, I had a question. Recently I soaked some oats when I was making oatmeal cookies. The finished cookies were real spongy, should I just soak oats when making oatmeal?

By: Tamara Mannelly

Tamara Mannelly — Mon, 20 Jan 2014 19:15:11 +0000

In reply to Heather. That's a good question. I have always gone by what the Weston A. Price Foundation recommends and they recommend soaking in an acidic medium.

By: Heather

Heather — Mon, 20 Jan 2014 14:26:03 +0000

Good morning Tamara. I have been soaking my grains for years, as I read about it in Donna Gates’ book ‘The Body Ecology Diet’. I have never heard, however, of adding an acidic component. What exactly is the purpose of doing this and the ramifications if you don’t use an acidic component?

Thank you,
Heather

By: Tamara Mannelly

Tamara Mannelly — Thu, 05 Sep 2013 19:11:24 +0000

In reply to Josh. That sounds delicious! Thank you for sharing and keep coming back to Oh Lardy!

By: Josh

Josh — Thu, 05 Sep 2013 18:58:07 +0000

I just soaked brown rice for the first time the other day.
I have recently been adding to my collection of helpful blogs around the internet that I follow and soaking had started coming up.

I decided to try it because I had recipe in the cabinet that likely would not have been used otherwise. (Not been a fan of it)

I actually soaked the rice for almost 24 hours using filtered water and about 3 tablespoons of sugar water from my water kefir storage mason jar in the fridge. (Kefir has been chilling out waiting for us to finish the last batch of sparkling juice before I made more)

Anyway, long story cut down to a medium length: Made the pot of rice with the soaked grains, stored most of it, toss it in a saucepan with butter and a selection of farmer’s market veggies, fry until rice absorbs the butter, and enjoy!

I am happy with the results and plan to start soaking more of our grains and likely as a result more often incorporating them into our meals.

By: Tamara Mannelly

Tamara Mannelly — Thu, 20 Jun 2013 02:01:21 +0000

In reply to Tanya. From what I understand. Or some recipes call for soaking the flour. I do not do this, however. That is very overwhelming to me! Good luck!

By: Tanya

Tanya — Thu, 20 Jun 2013 01:50:26 +0000

Hi! Should I be soaking and dehydrating my wheat grains also before grinding them? I’m trying to figure everything out! It’s all a little overwhelming!

By: Tamara Mannelly

Tamara Mannelly — Tue, 11 Jun 2013 01:53:50 +0000

In reply to Edi K.

I would try less lemon juice or give it a go with acv. We have a recipe for soaked oatmeal but it uses yogurt. https://ohlardy.com/soaked-oatmeal-breakfast So that probably isn’t very helpful to you. You may also want to try rinsing the oats after soaking with filtered water. Put them in a strainer and rinse. That could remove some of the sour flavor. Let us know how it works out!