Should you presoak your freshly milled grain with water before mixing your recipe?

The second reason I presoaked my freshly milled flour with water: GUT HEALTH Soaking grains leads to better digestion In this case, it’s almost as if I’m making a preferment, essentially the foundation point for a sourdough starter And then I go and ADD sourdough to make a nutrient dense powerhouse for our guts! Soaking grains allows phytic acid to breakdown. Phytic acid can be irritating to our digestive systems and can cause symptoms of bloating and gas. I know TMI but if we don’t discuss these things we just think bread, gluten and wheat is the issue when in reality if we just slowed down our process and didn’t crave INSTANT bread we would have a MUCH BETTER product to eat. If you have a sourdough, freshly milled or wheat question, ask away in the comments and I’ll meet you there to answer them. Happy Baking! 👩🏻‍🍳 🍞 Boots! PS My favorite items to create freshly milled flour & baked goods at home: -Cookbook from my friend Kristin (code flouringhome10) https://generationacresfarm.com/?aff=... -Mill & Bosch Mixer from Nutrimill (code FLOURING) https://nutrimill.com/Flouring -Grains from Palouse (code THEFLOURINGHOME) https://www.palousebrand.com/THEFLOUR... follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome #Theflouringhome #bulkgrain #homemilled #millingflour #freshmilled #freshlymilledflour #freshlymilled #sourdough #wholegrains #nutrientdense #wholegrainbaking #freshmilledflour #sourdoughbread #sourdoughstarter #boiseid #boiseblogger #boiseidaho #guthealth #fermentation #slowfermentation #slowliving