I was told that I can't consumer fresh ground flour without doing something to break down the grain first. I started making sourdhough breads because I heard taht sufficiently predigests the flour. I've also heard that soaking flour works- but I don't really care for this method. Anyway, that is all well and good for making breads, but what about other baked goods? I can't use sourdough for muffins and cookies and cakes. And soaking doesn't seem reasonable- not to mention I can't find any recipes for baked goods other than bread that include soaking the flour.
I have soft white wheat, it really can't be used for bread. Does anyone have any insight? Is pre-digestion just a myth?