soaking flour before baking

[Guest guest]

Hey .

I am a little confused. Pretty much ALL of the flour is added right before

proofing. While it is proofing is when the gluten, phytates etc are being

'digested'. What recipe are you refering to? Maybe that would help me figure out

where the confusion is. If you added flour AFTER the proofing it would be a

problem, but not any that is added BEFORE proofing.

rochester@...

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----- Original Message -----

From: leslieiniowa

Sent: Tuesday, March 05, 2002 4:16 PM

Subject: soaking flour before baking

I came across a question in the archives that I also had. It asked

about the flour added to 's bread at the end (just before

proofing)and whether or not it needed to be soaked. I couldn't find a

reply to it. Does anyone know?

[Guest guest]

I emailed Sally on this one and she told me that the long rising period works as

the soaking time and reduces the phytates just as the soaking does.

Sonja

>I am a little confused. Pretty much ALL of the flour is added right before

proofing. While it is proofing is when the gluten, phytates etc are being

'digested'. What recipe are you refering to? Maybe that would help me figure out

where the confusion is. If you added flour AFTER the proofing it would be a

problem, but not any that is added BEFORE proofing.