questions about soaking wholegrains

[KarenH]

Inspired by Chelsea and QuirkyJo, I have been experimenting with different soaked wholegrain recipes, and have a couple of questions.  I was going to PM them, but thought that others may be interested in the info too, so am posting them here instead.

In some recipes it calls for milling the grains first, then adding the liquid and apple cider vinegar after milling, and in others (like the crepes) you just mix the liquid and grains together and then mill it all on speed 9 for a couple of minutes ......... what is the difference between the two methods, and does it matter if you swap them around.  Today I made a batch of crepe mixture to soak, and then afterwards wanted to make the soaked wholegrain choc cake, and the TMX was already wet and milky, so I just milled the grain and milk for the cake together like I did for the crepes - and am hoping that it will work!

My other question is soaking times - for the crepes you recommend to soak for 24 hours, and for the choc cake just 7 hours ...... why is there a difference, and again does it matter?  I was a bit slow in making the crepe mix this morning, and it wont be 24 hours before I want to use it for breakfast in the morning, and I am not sure if it matters too much.

Thanks for any advice or info! 

[Chelsea (Thermie Groupie)]

Good questions .  Generally the blender batter method (milling the grains in the liquid) will only work if there is at least the same amount of liquid as grain. Preferably a lot more liquid than grain though. Batters for pancakes, crepes etc work really well using this method as they have lots of liquid.  To make things easier I try to do all of the milling recipes first and then go on to the blender batter ones.

The question of how long to soak is also a good one.  From what I have read, after 8 hours the phytic acid in the grain has been reduced greatly (the big exception to this is oats which take longer).  If recipes are soaking for longer than that it is often to improve the texture of the food. Anything wholegrain that I want to turn out light and/or fluffy (crepes, pizza bases etc) I generally soak for 24 hours.  My crepe recipe is ok after 8 hours soaking, but amazing after 24 hours. I live in Tassie though and don't have a problem with humidity and mould.  I know Quirky Jo has to be careful not to soak things for too long in FNQ or they will start growing.  

Hope this helps.

[cookie1]

Thanks for the questions KJH and the answers Chelsea. I am quite fascinated by this topic. I have never tried anything though.

[KarenH]

Thanks so much for your reply Chelsea!  I did discover today that blending the grains with the milk for the cake was quite different to the crepes - it went quite thick and gluggy ....... it would totally make sense to do it the way you do, and mill all the grains first when the TMX is clean and dry, and then do the batter-type things after that ...... I just wasnt thinking that far ahead today    but now I know for next time!

I have been sooooo impressed with the soaked grain recipes that I have tried so far - they really are tasty and I find them so much more filling than making things with just flour.

BTW - I have had real trouble getting hold of any spelt grains (due to worldwide shortage apparently) but I have just managed to source some online through Santos Trading - if anyone else wants some whole spelt grains

Thanks again Chelsea