For centuries, traditional French and other Europena chefs have known that the
most delicious cakes, breads, pancakes and pastries are made by soaking their flour
along with a culture. The best are made with some form of cultured milk.
If you are allergic to milk, you can use water with a small amount of whey.
In order to break down the enzyme-inhibitors in all dry grains, grains or flours need
to be soaked for at least 8 hours, and preferably 24 hours. After this time the phytic
acids, complex starches, difficult to digest proteins and irritating tannins are broken
down, and the grain becomes easily digestible. This traditional slow "sourdough" method
of baking has been lost to modern commercial baaking, which often prepares and bakes
the product in 2-3 hours.