Jens P.Maudal wrote:
>I have just read about an old technique in bread baking called "Skolding",
>and wondered if any of you have tried this.
>What the book explained was to take 10-30% of your grain and pour boiling
>hot water on it and leave it standing over night.
I've done this with cracked wheat just so it wouldn't chip teeth! It works
fine; I'm not sure if it tastes better because I've been more conscious of
trying not to chip a tooth when I ate bread made without soaking the grain.
I've appreciated not having that worry when I did soak it. I've also done
it with flax and will probably try it with barley and rye.
BTW, if the water isn't totally absorbed, I substitute it for part of the
amount called for in the recipe. I figure there probably are some grain
vitamins and minerals leached into it.