Soaked and Sprouted Multi-Grain Bread
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The processes of soaking, fermenting (such as sourdough starters), or sprouting whole grains allows enzymes, lactobacilli and other helpful organisms to not only neutralize phytic acid, but also to break down complex starches, irritating tannins and difficult to digest proteins, including gluten. For many, this lessens their sensitivity to, or allergic reactions to specific grains used in baked goods. In this class, I'll demonstrate how to combine the processes of soaking and sprouting whole grains, including wheat, to make bread that is wonderfully light and delicious as well as easy on the gut to digest.