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Should I be soaking rice-buckwheat porridge?

Answered on August 19, 2014
Created September 26, 2012 at 8:37 PM

I recently bought this (http://www.mysupermarket.co.uk/sainsburys-price-comparison/Porridge_And_Muesli/Sainsburys_freefrom_Rice_And_Buckwheat_Porridge_450g.html) as an ocassional treat as I really miss porridge. The only ingredients are brown rice flakes (93%) and buckwheat flakes (7%). I dont want to know whether or not this is paleo-acceptable or "ok" to have or if its poison and must be avoided, etc (yes i realise its a lot of carbs and low in nutrients, it's not going to be a staple). What I'm wondering is, if I'm going to have it, would it be better to soak beforehand? And if so, how? With something acidic (and if so, is apple cider vinegar - with the mother- ok or does it have to be yoghurt/kefir? Will that make it sour?)? I want to cook it in either milk or stock and add in an egg white for texture/fluff (I might try a yolk/ whole egg but I'm not sure it would have the same effect as just the white).

8c8e71eb729c0edb4786c6f3ba8614e4

(568)

on September 07, 2013
at 01:28 AM

Thanks. I just got out whatever whey I could from a pack of yogurt (unfortunately wasn't much) and added a spoonful of yogurt. The porridge is now soaking with stock for breakfast tomorrow, so that will be about 24 hours. This may be a dumb question but is it ok for it to soak in the fridge?

94480caec9fbbaacc386d86a45efa720

(1007)

on September 27, 2012
at 01:55 PM

I wouldn't. I usually leave mine on my countertop. When I used to soak/ferment gluten-free grains for bread I'd put the bowl on top of my water heater to really get those bacteria and yeast happy. That would probably be about 80°F. But, I'd hazard a guess that after a decent fermentation time of 12 to 24 hours, you could then put the porridge/batter into the fridge if you weren't going to cook it all at once. It would probably keep for several days at that point.

0a9ad4e577fe24a6b8aafa1dd7a50c79

(5150)

on September 26, 2012
at 08:42 PM

You should be soaking 100% of your grains.

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3 Answers

1
E565e11cf32b38ab1f45086c1e0205f7

(613)

on September 27, 2012
at 01:01 PM

Are the "flakes" cracked/rolled grains similar to quick cooking oats? Depending on how they've been processed, soaking flakes may be pointless. Phytase is fragile and diminishes rapidly with processing. I would throw in some whole buckwheat groats.

1
94480caec9fbbaacc386d86a45efa720

(1007)

on September 27, 2012
at 12:37 AM

Yes, soak it. For, let's say, a cup of the cereal, use a couple of Tablespoons of yogurt or just the whey from yogurt and then the water for the recipe minus a TB because of the yogurt. Soak at least 12 hours in advance, maybe more. With flakes like that it should cook up pretty quickly after a soak. Good thing about grains (as opposed to nuts and legumes) you don't have to pour off the soak water since the acidic medium will break down the phytic into components. Bad (maybe) thing about it already having been processed (made into flakes) is that you have to use an acidic medium. If it hadn't been processed, buckwheat has natural phytase in it that when soaked will do the breakdown on its own. More here I'd be curious to know what you do... I soak/ferment buckwheat fairly often and then cook it and I don't notice the yogurt/sourness unless I make waffles.

94480caec9fbbaacc386d86a45efa720

(1007)

on September 27, 2012
at 01:55 PM

I wouldn't. I usually leave mine on my countertop. When I used to soak/ferment gluten-free grains for bread I'd put the bowl on top of my water heater to really get those bacteria and yeast happy. That would probably be about 80°F. But, I'd hazard a guess that after a decent fermentation time of 12 to 24 hours, you could then put the porridge/batter into the fridge if you weren't going to cook it all at once. It would probably keep for several days at that point.

8c8e71eb729c0edb4786c6f3ba8614e4

(568)

on September 07, 2013
at 01:28 AM

Thanks. I just got out whatever whey I could from a pack of yogurt (unfortunately wasn't much) and added a spoonful of yogurt. The porridge is now soaking with stock for breakfast tomorrow, so that will be about 24 hours. This may be a dumb question but is it ok for it to soak in the fridge?

0
3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on September 27, 2012
at 12:35 AM

If you are going to eat it, then yes you should soak it.

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