Revisit flaking grains
It’s been a while since I posted my successes with flaking grain. I got new oat groats from Breadtopia and wanted to do a very short tutorial. I have an older Marga Marcato hand crank with aluminum rollers. The steel rollers are not available and the price of this one has gone up. There are other flakers available and the Mock Mill folks have an electric one.
Prepping of the grain is essential. I will link at the end the blog where I learned how to be successful. Two cups of grain and 3 tsp water shaken well to distribute the moisture and then left covered for 12-24 hrs. This ensures extremely flat even flakes with little to no effort. The flakes can then be toasted and then cooked to porridge or be added as flakes to any breads. All the grains I have tried have been successful with this method. I’ve done Emmer, Spelt, Oats, Wheat of several kinds Barley. They all work using this method. If you try a few grains at 12 hrs and they need more time just wait the full 24. Do not add more water , this really is plenty.