Soaking Grains Chat

[Chelsea (Thermie Groupie)]

Thanks Cathy.  The bread recipe on the Kelly the Kop blog looks interesting. 

Storing whole grains is something to consider too as some whole grains go rancid very quickly if not stored properly. I now avoid self-serve grain shops and buy my grains in bulk from my organic distributor which I am hoping will result in fresher grains.

I would be interested in hearing how other people store their grains.  At the moment I am buying my grains in 5kg sacks and pouring them into large ziplock bags that go into the freezer.  I keep small amounts in pourer containers in the fridge and refill them from the freezer.  When I researched how to store grains each website seemed to suggested something different (freezer, fridge, cupboard etc) so I decided to play it safe and keep them all in the fridge or freezer.  Brown rice is something I still keep in the cupboard though.  Do other people refrigerate or freeze brown rice?

If anyone is interested in reading about wholemeal flour (store bought) in comparison to freshly milled wholegrain flour, I have been researching that lately (after a question from a blog reader that I couldn't answer  ) and have written about it here on my blog today. 

[Thermomixer]

Good work - on the info that you have produced (and on changing the colour scheme for old eyes like mine  ) 

Freezer is best if you have space to prevent rancidity.

[Chelsea (Thermie Groupie)]

Good work - on the info that you have produced (and on changing the colour scheme for old eyes like mine  ) 

Finally people can read it all!!! 

[cathy79]

Just found this fantastic idea.

"I don’t know that I’d really call it a time-saver, but more of a “Gee, I’m glad I don’t have to wait 12-24 hours for something to soak so that we can eat breakfast today/dinner tonight” process: I freeze soaked flour for recipes before adding in the remaining ingredients.

For example, I mix up a double batch of soaked pasta dough, and freeze half of it. Soak flour and soured milk (soured w/ either whey/lemon juice/ACV, etc.), and freeze for pancakes, waffles, and Dutch babies. Then, all I have to do is thaw and prepare whatever I need (maybe takes an hour of thawing on the counter, depending on what it is) according to the “after soaking” instructions in the recipe, and it’s still nourishing AND delicious."

Original source

[Chelsea (Thermie Groupie)]

That sounds like a very good idea and would save me milling grains at night and risking waking the kids when I forget to mill during the day .  I could prepare a months worth of milled and soaked flour in 24 hours (would have to be clearly labelled).  I'm guessing flour soaked with buttermilk, yoghurt, water/milk and vinegar would all freeze and thaw fine?? 

[cathy79]

And considering you mentioned that you freeze your whole grains already, this makes perfect sense to me.  I thought you'd like that idea.  I'll have to give it a go.  A good job for the weekend.

[Thermomixer]

Great ideas CB79 - thanks

[Chelsea (Thermie Groupie)]

I have finally got around to posting my soaked rye bread recipe (based on Isi's buttermilk bread recipe) on my blog here.  I have another recipe that is going to be posted next week that I think you will love Cathy (think chocolate  ). This soaking thread has me so inspired!!!

[cathy79]

Chelsea, your bread looks fantastic!  Can't wait for your next recipe.

[Thermomixer]

I have finally got around to posting my soaked rye bread recipe (based on Isi's buttermilk bread recipe) on my blog here.  I have another recipe that is going to be posted next week that I think you will love Cathy (think chocolate  ). This soaking thread has me so inspired!!!

Good work - it looks great - what is the taste like?

[Chelsea (Thermie Groupie)]

A lot like sourdough Thermomixer.  My kids love it though so not too sour. 

[cathy79]

I recently had success with converting a favourite recipe to being a soaked recipe.  It was surprisingly straight forward, and apart from the soaking time, actually evolved into a slightly simpler recipe.

If anyone's interested, Zucchini Brownies.

[RoxyS]

I like the idea of soaking the grains for cooking and putting them in the freezer so they are all ready when you need them.
Does anyone have any advice for soaking rolled oats. I'm presuming you should soak the rolled oats before making porridge. I had been using vinegar but it definitely makes it taste awful so was going to give it a go with buttermilk and see if that tastes better. Do you think you could soak up a whole lot of the rolled oats and freeze that in meal sized portions to be taken out and cooked up as needed?
This is all a new area of cooking to me so hope I don't sound too dense.

[quirkycooking]

I keep meaning to read this thread all the way through and finally have - Chelsea and Cathy, you're going so well with all this!  I have times when I'm very diligent with it all, and times where I'm rushing and just use fresh ground grains plus flour...  When I first got the Nourishing Traditions book I found the section in the back helpful on 'Limited Time, Limited Budget Guidelines', as the time factor for all this gets difficult at times.  I get frustrated with things soaking all over the place in my very small kitchen, so that's a good idea to use shelves in another room, Chelsea - as long as I don't forget they're there and let them go mouldy!!

I've printed out your soaked rye bread to try Chelsea, as I have HEAPS of rye in the freezer which needs using, and I'm having trouble with my sour dough.    We still love the Artisan bread the best of any I make, and it's not difficult to soak the flour overnight before adding the yeast and salt, then it just sits in the fridge and you use it as you need it.  I use all wholegrain flour in it now - it's a bit heavy, and flatter than usual, but it's never crumbly, just chewy (which we like!).  I need to go through the recipes on my blog and add the guidelines for soaking the grains/flour!  Still getting to that...

[cathy79]

I like the idea of soaking the grains for cooking and putting them in the freezer so they are all ready when you need them.
Does anyone have any advice for soaking rolled oats. I'm presuming you should soak the rolled oats before making porridge. I had been using vinegar but it definitely makes it taste awful so was going to give it a go with buttermilk and see if that tastes better. Do you think you could soak up a whole lot of the rolled oats and freeze that in meal sized portions to be taken out and cooked up as needed?
This is all a new area of cooking to me so hope I don't sound too dense.

Roxy, I haven't tried rolled oats.  But a few thoughts - what sort of vinegar are you using?  I'd try apple cider vinegar.  Or you could use yoghurt.  I like the idea of soaking and freezing in portions.  Makes perfect sense coming into winter.

Have a go and let us know how you find it.  This is all new to me too.