converting grain recipes

[Guest guest]

I would like to convert some recipes and am looking for a general rule of thumb

in regards to soaking.

For example, how much liquid (e.g. buttermilk or water w/ whey) is required to

soak 1 cup of flour to eliminate the phytic acid?

Also, I have seen in Sally's recipes that she sometimes adds the fat (butter)

and salt with the grains and soaking liquid. Will this only work for butter, or

can I safely soak with lard and coconut oils without disrupting the process?

I would like to convert this recipe:

Whole Wheat Flour Tortillas

2 c. whole wheat flour

1 teas. sea salt

1/4 c. lard

3/4 c. water

Is the conversion as simple as adding 2 Tablespoons of whey to water, mixing all

together, then soaking for 12-24 hrs? [Original recipe requires mixing

everything, letting set at room temp for 20mins., divide into 12 balls, roll

flat and cook in a pan over medium high heat ~15-30seconds per side.]

Any suggestions for a general conversion rule would be greatly appreciated!!

(I searched the archives for an answer to this question, but only found the same

question posted - without an answer.)

Thank you,

Deanna

[Guest guest]

--- Deanna Buck <dbuck@...> wrote:

> I would like to convert some recipes and am looking

> for a general rule of thumb in regards to soaking.

I don't know of any general rule, I think the results

will vary based on what else is in the recipe. The

recipes I've converted I just added enough liquid

(usually yogurt or kefir) to the flour to make it wet

but not soupy, soak it overnight and then proceed with

the rest of the ingredients as in the original recipe.

It comes out different than the original, but still

good. Recipes that already call for liquid make it

easier, like with something that calls for milk or

buttermilk I would just use that same amount to soak

the flour, or add a little more if it's not quite

enough to wet it. It usually takes about half as much

volume of liquid as flour (1/2 c. liquid to 1 cup

flour) to be able to mix well, in my experience, with

thin liquids needing less than thick liquids like

yogurt. With your tortilla recipe, I'd go ahead and

try adding some whey to the water and soak (maybe take

out as much water as the whey you add). You just have

to be prepared for failures when experimenting like

this.

Aubin

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