Why all the fuss about soaking grains?
You may have noticed that I often refer to soaking grains before cooking them, and have wondered what’s up with that. If you’re already using good quality (even organic) whole grains and cooking them thoroughly, why would you need to add yet another step to your cooking? Aren’t you already doing the "healthy" thing?
For quite some time now I have wanted to write a post that explains in more details the why’s and how’s behind properly preparing grains, which includes either soaking or sprouting grains or using a sourdough starter.
However, Kimi at The Nourishing Gourmet has beat me to it! Her posts on soaking grains are very thorough and informative, and should help to answer many of the questions that you may have about this technique (and check out some of her yummy recipes while you’re at it- we’ve been enjoying several of them lately!).
