of the ingredients and bake.
Thinner, un-fussy batters like pancakes and waffles are the easiest… you simply dump in the rest of the ingredients and go. With bread dough, you need to take 5-10 minutes to knead the rest of ingredients in to make sure they’re fully incorporated. The beauty of soaking though is that it helps the bread rise better and decreases the kneading time.
*Look out for upcoming posts on Wide Meadow with specific recipes that employ this technique… if you’re feeling a little confused or overwhelmed, I promise it will get much clearer when we walk through some recipes step-by-step.
And there you have it! Your comprehensive guide to soaking.
If you didn’t check out the , read it now.
And stay tuned for next week, when we’ll be discussing the rise of gluten intolerance and how it relates to the modern way of preparing grains in Part 3.
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