activated | soaked flours

Soaking millets is a common practice that involves immersing them in water for a certain period. This process has several potential benefits, such as making the millets more digestible, reducing anti-nutrients, and improving nutrient absorption. Here's a general guide on how to soak millets:

1. Measure and Rinse: Start by measuring the desired amount of millets you want to soak. Rinse them thoroughly under cold running water to remove any dirt or debris.
2. Choose a Container: Place the rinsed millets in a bowl or another suitable container. Ensure there is enough room for the millets to expand as they absorb water.
3. Add Water: Pour enough water into the container to fully submerge the millets. The water should be at room temperature or slightly warm.
4. Soaking Time: The soaking time can vary depending on the type of millet. Generally, soaking for 6 to 12 hours is recommended. Some people prefer overnight soaking.
5. Drain and Rinse: After the soaking period, drain the water from the millets and rinse them under cold water. This helps remove any residual anti-nutrients released during soaking.
6. Use or Store: The soaked millets can now be used in various recipes or stored in the refrigerator for a few days.

Soaking millets can be particularly beneficial for individuals looking to enhance the nutritional value of their meals and improve the digestibility of millets. It's essential to follow specific soaking times for different types of millets and adjust the process based on personal preferences and recipes.

Soaking whole grains overnight or for a few hours can help break down anti-nutrients, making them easier to digest. Soaking flours and grains is a shortened version of fermentation. It is usually done for 12 to 24 hours, and it is often recommended to introduce an acidic medium to the process, mimicking the acids that are naturally produced during the souring process.

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