Re: Intro and flour and sugar conversion chart

[Guest guest]

--- In @y..., " givemeamomenttothink " <deweyli@e...>

wrote:

It is very

> helpful if you are trying to convert your own recipes or those from

a

> cookbook that use white sugar and white flour.

That should say refined sugars or flours, but you knew that.

Peace and Love of Christ be with you,

Robin

[Guest guest]

> In her recipes, Sally suggests that

> you leave your flour or grain to soak in a warm spot. Would it work

> just as well to leave it in the fridge? Does it have to be in a warm

> spot for a specific reason? Thank you.

Hi Robin,

Thanks for sharing the charts. I'm sure many of us will find them useful.

Yes, there is a reason for the warm temp. You don't want to refrigerate it.

By soaking the grains, you're trying to kickstart the enzymatic reactions

that take place when the grains sprout. This is as true of flour as it is

of whole unground grains...for that reason it's important that the flour not

be treated or heated prior to soaking lest the enzymes be destroyed. The

temperature is an important variable (along with moisture) involved in seed

germination. Specific grains have specific ideal germination (and therefore

soaking) temperatures, but I don't see the need to get quite *that*

obsessive about it. In general, a warm space should do well enough.

Also, in case you're wondering about the directives regarding adding an acid

or whey to the soaking medium, my understanding is that it's to create a pH

that's closer to a real-world germination pH...I believe soil is generally

more acidic than plain water is.

If anybody has any more detailed or perhaps contradictory information,

please chime in!

[Guest guest]

Thanks for the conversion tables. Very useful.

When you are using flour and want to ferment it with whey or yogurt

or something, I think you would want to get it in a warm place so

that the bacteria can multiply faster and ferment the grains faster.

It's the same with making some of those fermented veggies. For the

first few days you leave them at room temperature, then you move them

to a cool place.

If I am of any help then I am happy,

In Christ,

Belscb

(no, that's not really my name of course. But hey! This is the

Internet!)

In her recipes, Sally suggests that

> you leave your flour or grain to soak in a warm spot. Would it

work

> just as well to leave it in the fridge? Does it have to be in a

warm

> spot for a specific reason?