Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition And The... - Plot & Excerpts
Our recipes for baked goods follow this format. Those who are allergic to milk products can use water to which a small amount of whey or yoghurt, or even vinegar or lemon juice, has been added, although the results will be less satisfactory. Flour products should be soaked at room temperature for at least 12 hours but better results may be obtained with a 24-hour soaking. Because they are acidic, buttermilk, cultured milk, yoghurt and whey (as well as lemon juice and vinegar) activate the enzyme phytase, which works to break down phytic acid in the bran of grains. Sour milk products also provide lactic acid and lactobacilli that help break down complex starches, irritating tannins and difficult-to-digest proteins. Soaking increases vitamin content and makes all the nutrients in grains more available. This method has the further advantage of so softening whole meal flour that the final product is often indistinguishable from one made with white flour. Breads, muffins and pancakes that have been made with soaked whole wheat, kamut or spelt flour rise easily with baking soda alone; they do not require baking powder.
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