Today we are learning all about soaking flours before baking!
If you’re new to this series, I am talking all about how to prepare your grains properly. Most people don’t realize that it’s important to break down the grains by soaking, sprouting, or sour leavening first before consuming. Traditional societies have been doing this for thousands of years because cooking simply isn’t enough to break down the anti-nutrients and phytic acid found in grains. If you are brand new to this concept, I recommend you read these two blog posts of mine before continuing on.
- Do You Know How To Prepare Your Grains Properly?
- The Ultimate Guide to Soaking, Sprouting, & Sour Leavening – Part 1
The most important thing to remember when it comes to preparing grains properly is that you only have to choose ONE method of preparing your grains. There are 3 options. SOAKING, SPROUTING, & SOUR LEAVENING. Choose the method that is easiest for YOU.
Why you should soak your flour
When I say “soaking” flour, I mean you will be soaking the flour, not the whole grain. The sprouting method does involve a soaking time of the whole grain, but when I am referring to “soaked” recipes, this means you will be soaking the flour only. Also, you will be soaking the flour, covered, at room temperature on the countertop. Got it?
So, what’s so great about the soaking method? Well, soaking is by far the easiest way to prepare grains properly before consuming. The only drawback with soaking is that you’ll have to start your batter/dough soaking about 12-24 hours ahead of when you actually want to cook it. It is a bit of a pain, yes, but well worth it. I like to start something soaking before I go to bed, then at some point in the day, when I get around to it, I’ll actually finish cooking the recipe I have soaking.
Let’s recap…
PROS of SOAKING:
- You can start with plain flour (wheat, spelt, white, emer, einkorn)
- You are preparing your grains properly before consuming!
CONS of SOAKING:
- You have to think ahead about 12-24 hours. (This takes some getting used to)
- You may have to alter some of your favorite recipes to be able to soak them.
How does the process go?
First, you’ll start with flour. You can use freshly ground flour or store bought. When you start the soaking process, you’ll need what we call an “acidic medium” to start the process in order to break down the phytic acid. Choices of acidic mediums are as follows:
- Apple cider vinegar – click here to buy
- Lemon juice
- Liquid whey (the yellow liquid from yogurt or cheese)
- Buttermilk
Personally, my favorite one to use is apple cider vinegar (apple cider vinegar doesn’t leave a vinegar-y taste in case you’re wondering). Lemon juice does leave quite a strong lemon flavor though, and that’s why I don’t use it often. Buttermilk & whey work wonderfully, I just tend to have apple cider vinegar on hand.
Second, you’ll only mix together the flour & liquid+acidic medium. The only exception is for recipes like tortillas & biscuits, where you want to incorporate a fat into the flour before adding the liquid. You will save all other ingredients until after the soaking period. Other ingredients, including salt, can interfere with the soaking process, so it’s best to add nothing except the bare essentials during the soaking time.
Third, after the specified soaking period, you’ll add the rest of the ingredients, including any leavening agents such as yeast, baking powder, & baking soda as well as spices, eggs, etc.
Where can I find ‘soaked’ recipes?
You’re in luck! I happen to have some great ones!
- Soaked Whole-Grain Donuts – Click here to Pin It!
- Soaked Whole-Grain Biscuits – Click here to Pin It!
- Soaked Whole-Grain Cornbread – Click here to Pin It!
- Soaked Whole-Grain Tortillas – Click here to Pin It!
- Soaked Whole-Wheat Bread – Click here to Pin It!
- Soaked Granola – Click here to Pin It!
Here are some other favorites from around the web…
- Soaked Oatmeal – Click here to Pin It!
- Soaked Brownies – Click here to Pin It!
- Strawberry Almond Soaked Oatmeal – Click here to Pin It!
- Soaked Pecan Quinoa Cinnamon Rolls – Click here to Pin It!
- Soaked English Muffins – Click here to Pin It!
- Soaked Buttermilk Biscuits – Click here to Pin It!
- Soaked Waffles – Click here to Pin It!
- Soaked Cream of Wheat – Click here to Pin It!
- Soaked Kamut Biscuits – Click here to Pin It!
- Soaked Crackers – Click here to Pin It!
- Soaked Almond Poppyseed Muffins – Click here to Pin It!
- Soaked Buttermilk Blueberry Muffins – Click here to Pin It!
- Soaked Buttermilk Biscuits – Click here to Pin It!
- Soaked Kamut Pasta – Click here to Pin it!
How can I convert MY recipes to ‘soaked’ recipes?
It’s pretty easy to convert your current recipes into soaked recipes. Just remember to only start your soaking with the flour and liquid+ 2 TBS. acidic medium. In the case of biscuits and tortillas, it’s fine to work in the fat/oil first and soak after that.
One thing to remember is to reduce your liquid to account for the 2 TBS. of acidic medium. So, if your current recipe calls for 1 cup of water, then you’ll need to add 2 TBS. less of water to make room for the 2 TBS. of acidic medium liquid.
NOTE Eggs don’t count as a liquid. It would not be safe to leave eggs out to soak.
Frequently Asked Questions
Q. Do I have to use a special bowl?
A. Yes, it’s best to use a ceramic or glass bowl during the soaking period.
Q. You say 12-24 hours for soaking time. So basically anything during that time is fine?
A. Yes, soak for at least 12 hours, but no longer than 24 hours.
Q. Are you SURE I can leave my soaked dough out on the counter for 12-24 hours?
A. I’m sure. Having the acidic medium in your soaked recipe will keep it acidic enough to prevent from spoiling:)
Q. What if my recipe only has oil or honey as the liquid? Is that okay to soak in?
A. If your recipe only has oil or honey, I would recommend first heating the oil & honey in a saucepan over low heat, adding the 2 TBS. of acidic medium and 2 TBS. of water. Then you can use this mixture to soak your recipe in.
If you have any other questions about soaking, please post in the comments!
honey is toxic when heated per Aryuveda
Totally new to this and trying to make cinnamon rolls. What if the soaking medium is whole milk? How would I treat that ? And I want to be clear, recipe calls for yeast, baking soda, salt, xanthem gum, and actually , apple cider vinegar.
If I want to soak first, would I just use the flour and the milk and 2 tbs apple cider and then add other stuff after the 8 – 12 hours?
Also, what are you thoughts on the King Arthur Gluten Free Flour
Hi Shell-
You can do it if you add the vinegar because many use buttermilk to soak which can be the same as milk with vinegar or lemon juice added to it. So, you would soak it in the vinegar and milk and then continue with the recipe.
Haven’t used the gluten free flour, but it would probably work, just know it will change the end product.
Thank you -Bobbi (DaNelle’s Assistant)
If the liquid is milk what do I do? I can leave out overnight on counter?
Hi Shell-
Yes, you can. Be sure to add the acidic medium.
Thank you -Bobbi (DaNelle’s Assistant)
Hi,
I have a few questions…
I’m new to using whole berries for baking bread and other items. I’m exploring this whole method, due to the pandemic and not being able to find flours or yeast… I’m making my own. I was a bit overzealous and bought a LARGE bag of wheat berries… not realizing it was 25 pounds.
Q1) Can I grind the wheat berries up all at one time or should I just grind up what I need. You mentioned they last for 10 years… in a whole state?
Q2) I’ve read several of your blogs on the Wild Yeast but I did not see where you mentioned how to initially make the wild yeast starter. Is the ratio the same? 1 cup water, 1 cup flour and feed it every day the same amounts?
We enjoy your Vlogs… Love the baby goats! so cute!
Hi Toni-
It would be best to only grind a little at a time.
This article talks about starting a wild yeast starter: https://www.weedemandreap.com/wild-yeast-starter/
Thank you and best of luck!
-Bobbi (DaNelle’s Assistant)
Could I soak my granola in an enamel-coated roaster pan? What about a stainless steel bowl?
Hi Toni-
You only want to soak in ceramic or glass containers.
Thank you -Bobbi (DaNelle’s Assistant)
So if I understand correctly, you soak the flour in an acidic medium to release phytase which breaks down phytic acid and renders it harmless and that is why you don’t have to drain or get rid of it. Is that right? Love all this new info and still have lots of reading to do, but this was bothering me.
Hi Susan-
Yes, once the phytase has done it’s job the phytic acid is neutralized.
Best of luck on your reading!
Thank you -Bobbi (DaNelle’s Assistant)
Hi,
About heating the oil in low heat- how many minutes? and do i leave it to cool off before adding to flour or add mixture straight away?
Many thanks.
Hi Aileen-
You want to heat it up just enough to warm it, so just a few minutes. As long as it isn’t extremely hot you can add it straight away, but allowing it to cool for a minute or two would be fine. Just be careful when working with hot oils, etc.
Thank you -Bobbi (DaNelle’s Assistant)
Hi, should I store leftover soaked flour in the fridge? How long will it keep?
Thanks,
Emmy
Hi Emmy-
You should store the flour in the fridge or the freezer in an airtight container. It will last 4-5 weeks in the fridge and 6-12 months in the freezer. Thank you -Bobbi (DaNelle’s Assistant)
Hi,
I saw a recipe for pumpkin spelt muffins, but it’s not a “soaked” recipe…. Could I soak the flour in the pumpkin puree and add maybe some lemon juice or a couple tablespoons of buttermilk?
Hi Pepper-
Yes, you can soak it that way. I would personally choose buttermilk for the soaking, but that’s just because I am fan of cooking with buttermilk. I hope that helps! Let us know how they turn out. Thank you -Bobbi (DaNelle’s Assistant)
My recipe calls for 4 cups of flour and 1 1\2 cups water. It doesn’t seem like enough liquid to “soak”. It hardly got all the flour even damp. The recipe calls for 1\3 cup oil and 1\3 cup honey. Will this work — soaking with such a small amount of liquid?
Hi Marie-
Yep, that should be enough. You will want your dough to be thick and dense, and not too soft. This recipe here gives some great instruction, descriptions, and pictures that will help you create a proper bread dough:
https://www.weedemandreap.com/easy-soaked-whole-wheat-bread/
I hope that helps. Happy Baking! -Bobbi (DaNelle’s Assistant)
So, do I just soak the flour in whatever amount of liquid the recipe calls for? Also, why do tortillas and biscuits require a fat first before soaking, but not other things?
Hi Pepper, usually soaking recipes will have additional liquid required. Tortillas & biscuits are just different methods of baking and need a fat in them first:)
How do I do this with a bread machine? I have a zojirushi and live in HOT humid Houston so my bread machine is a real blessing as I don’t have to heat the house more.
Hi Cindy,
Simply soak the bread in the bread machine (turn it off at this stage) then turn it back on to knead, turn it back off to rise, then turn it on to bake, unless you can change the times to rise, and if you can, then do that:)
Thanks for all your informative articles and enthusiastic sharing. I’ve been soaking whole grains and the whole grain flour used to make sourdough bread (well, it’s slow fermentation that results in soaking) the last few years. But I’ve been letting go of soaking batters needed for muffins, pancakes, and quick breads. Now I am motivated to do it after reading your posts! I have one question here, though. I’ve just soaked up a batch of amaranth and corn meals using homemade sprouted soy milk for making cornbread. I am wondering if the soy milk would be ok on the counter with only 2 TBSP whey added to it. I’ve read that you said almond milk is ok. But I assume that’s a store-bought milk that’s been pasteurized. Wondering if you have used homemade milk and still turned up fine. Thanks!
Hi Pei, I haven’t used soy milk before in soaking, so I’m not sure if it’ll work:)
Can you soak whole wheat flour in almond milk? The main thing I use whole wheat flour for is pancakes made with almond milk. Thanks for this post. I’m new to soaking/sprouting. 🙂
Hi Tracy, yes you can, but you also would need to add some lemon juice or apple cider vinegar to it:)
What is the difference between the different wheat berries? If it is taste then is there any way to explain the different tastes? I have no idea what to get, this will be my first time.
Also, can you use a bread maker? I did not see the answer in FAQ.
Thanks!
Hi Becky, yes you can use a bread maker. I tend to favor spring white wheat:)
How much acidic medium do you soak the flour in?
Just a couple tablespoons, it’s not an exact science:)
When using the “Bread for Life” starter yeast and I am “feeding” it, wheat flour, should I be soaking that flour?
Hi Jenny,
You don’t have to soak the flour first because starter yeast will break it down in the feeding process:)
HI,
I am from India and temperatures in the summer go as high as 48 deg Celsius. Can I still soak and for how many hours? Also Can I just put the soaked dough in a plastic box with a plastic lid and leave it on the counter? or does it have to be saran wrap as my dough also gets a crusty top….
Thank you
My best guess is that you’d need a cooler location or that you may need to soak it in the fridge:)
I live in Colorado so it gets VERY dry here. When I am done soaking my flour, it always has a hardened crust on top from drying out. I tried adding a thin layer of melted butter over it once and that was a little better, but still crusty. I end up just mixing it in to the final batter, but I was hoping you might have a better suggestion. I cover my bowl with a clean, dry dish towel only. Thanks!
Try covering with saran wrap to keep the moisture in!
Hi DaNelle!
First off, I love your blog!
I’ve been grinding and soaking my flour for some time now but I have question on how you recommend storing freshly ground flour before I use it in a soaking recipe. I grind up a months worth at a time and store it in the freezer. Would you recommend storing it in the refrigerator or in the pantry or is the freezer the best option?
Thanks so much!
Hi Katherine,
I say the freezer is best because it keeps much longer:)
Can i use a classic vinegar as an acidic medium for soaking? All articles about the soaking grains i found, they refer as choices of acidic medium the apple cider vinegar, and i wonder, if the classic vinegar would work well too..
Apple Cider Vinegar is best because it contains live cultures in it:)
Hi, I find your articles really interesting, however I live in Malaysia, near the equator. The weather here is really hot, about 28 to 34 degree Celsius. Can I still leave the flour to soak on the kitchen counter for 12 to 24 hours before baking?
Is it 28-34 degrees in your house? If so, yes, you can still soak, but you will soak for a shorter time period. I would say 6-8 hours would be fine.
Hi DaNelle,
Really appreciate your site here. One question regarding soaking flour: Can you tell me what temperatures qualify for “room temperature”. Is it safe to soak flour at about 75 degrees F or should I keep it below 70?
Thank you,
Jenny
It’s safe to soak around 70-80 🙂
I just bought your book and devoured it in one day! Now I’m trying to get all this info situated in my brain before I start. I do have a question-you say to use filtered water…is filtered water from my fridge okay, or should I get a water filtration pitcher? Thanks for all your research!
Hello, Do I need to soak naturally white flour that is unbleached and unenriched, or soaking only goes to wheat flour?
Technically, only wheat flour needs soaking, but you can also soak white flour if it’s already in your recipe paired with a whole grain flour. What I’m saying is, it doesn’t need it, but it won’t hurt it to soak it either.
I’m still confused. What if I’m (and by that I mean my husband) making pancakes that call for milk, oil, and eggs, but no water? How would I soak that flour?
In that case, I would just use sprouted flour:)
Oh, okay. I think I get how this works now. Thank you! :o)
I like to make sourdough kefir bread, but not sure if it’s possible to soak the flour before hand. Usually the only liquid in the recipe is the kefir. Can you soak the flour in the kefir or would it not really be very effective since the kefir makes it rise?
Would Kombucha “vinegar” work as an acidic medium for soaking? I have a batch that sat for probably three months and I was thinking about using it.
I’ve used kombucha vinegar for my soaked recipes and it seems to work fine.
Do you have any experience making soaked bread in a bread maker? I am pursuing nutritional solutions for my eczema. It is tearing up my hands, so kneading is out for me.
Hi Bonnie, I’ll add this in FAQ’s at the end of the post, since I get this question a lot:)
If you tried to soak the flour with the yeast in it, would the vinegar kill the yeast? I often make Asian style bread where you mix up the dough and let it sit for 12-18 hours then bake it without kneading. Would soaking work with this?
When you add yeast, it starts to rise, so I don’t think it would work to add yeast so early.
DaNelle or anyone who’s interested: I tried it and you CAN add yeast at the beginning of the soaking. Just add only 1/2 of what the recipe calls for. Actually, I do it with every recipe and the dough is so much better then when rising in just 30-60 minutes.
What I do is:
I take any recipe I’d like to use. I measure the ingredients following the recipe with the only exception that I ALWAYS use 50% less yeast + I add 2TBS lemon juice as my sour medium. I knead the dough and when it’s ready, I leave it in a rather cool place (anything between 10 and 20 ºC) for 12 to 24 hours. It usually rises within the first 2-3 hours and then it just stays this way and “matures”. It gives excellent rolls, breads, cakes, etc.
The thing is, yeast behaves differently when it has more time to act. You also need less yeast so it’s cheaper in the long run. The dough gets so much better and anything you bake using this method stays fresh for longer. I truly recommend it to anyone!
Hi! Just found your website yesterday and have been all over it. I made your soaked tortillas yesterday/today, and they were so good! Quick question: I noticed that you can soak beans in yogurt, and I have a biscuit recipe that uses yogurt. Would it be ok to soak whole wheat flour with yogurt too, or would it go bad? Thanks again for all of the info!
Hi Laurel,
You definitely use yogurt as an acidic medium when soaking, but I wouldn’t use more than a 2-4 tablespoons in a recipe:)
Yay! I can’t wait to try it. Thanks!
You mentioned in your last article to soak brown rice. How much acidic medium per 1 Cup of rice and do you then cook your rice in the same water you soaked it in or do you d rinse it and add fresh water?
Thanks for sharing these great tips! We are desperate to find something that works for our food sensitivities. Looking forward to trying all your great recipes.
Hi Adrienne,
I’m going to cover non-gluten grains in the last part of this series, but the good thing about acidic mediums is that you don’t need an exact about 2-4 tablespoons should cover it!
I’m still a “newbie” at this. I’ve baked your soaked whole-wheat bread four times now and currently have your soaked tortillas dough on the counter–I’m loving it!! 🙂 Thanks for all your posts! It’s really helping me transition from our terrible, no-holes-barred-diet to a traditional foods one.
Fantastic article!!! I’ll definitely be passing this around (and thanks so much for featuring our Soaked Buttermilk Oatmeal Muffins – they’re a fave at our house!) – xoxo – kelsi from Vintage Kids | Modern World