When soaking wholemeal flour as a pre-soaker for baking, at what point do phytate enzymes become active (room temp)? 6 hrs +? 8-10 hrs +?
Thanks Rockfish. My devotion and approach to using beautiful, pure and simple products such as stoneground wholemeal flour, is to use it to its optimum flavour and nutritional capacity.
I always use sourdough method for baking bread - cool proofing temps, but have recently started using stoneground wholemeal flour for other baking. I've been soaking the flour overnight hoping phytase may be denatured to make all nutrients in the flour available, but wasn't sure of the temperature and length of time required for this to happen.
Thanks so much for your advice. Its exactly the information I require.