Guest guest Posted August 29, 2002 Report Share Posted August 29, 2002 I would like to start soaking my whole grain flour before baking bread or pancakes and have a couple questions. I'm using my own bread recipe and need to know how much buttermilk/whey is used per cup flour? How does this liquid for soaking affect the liquid called for in a given recipe? Does the bowl have to be covered to soak? If someone has experience with this whole process, I would love to hear as much as I can. Thanks! Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.