Monthly Archives: August 2010

Sprouting Grains

A recent Archeological expedition in Egypt unearthed the remnants of an ancient silo, used to store grain about 4,000 years ago. Several Lentil seeds were discovered, and when planted, one actually sprouted and grew (although the scientists claim it is a somewhat weaker plant than the modern variety). The practice of storing grains dry, as I have just proved with superior logic, is about as old as the hills. Or at least as old as growing grain on the hills. Famine being as common as either you getting your ancient god mad at you, or some other ancient god getting mad at your favorite in-charge-of-growing-grain god, the idea of growing food that can be made shelf stable has dominated food industries since ancient Egypt.

 This bring me to one of my favorite Sally Fallon topics: Sprouting Grains.

Depending on who you ask, un-sprouted grains are responsible for every bad thing from ADD to the (unproven) death of Elvis. Ok, I did make one of those up, but it could have been true. The advantage of sprouting grains before eating is really quite significant: It’s an important step in making Beer. But aside from the practical reasons, some wives may also be concerned about the vitamines (mostly B and C) that are produced, and digestibility of the starch and sugars that result from the sprouting process.

Whether you are attempting to prove that ancient Lentils can still make it in this tough economic climate, or want to whip up a batch of your very own soaked flour pancakes, I recommend sprouting method of pre-preperation for every meal.

For grains which you are not able to obtain whole and sprout, soaking the flour overnight can achieve much of the same advantage as far as the sugar/starch content goes. To soak your flour, simply measure out the amount you will be using for baking or cooking, and mix with equal parts Raw Milk or homemade kifir. I prefer the sweeter taste of the Raw Milk soaked product, but there is some legitimacy to claims that the kifir version offers more in the way of nutritional fallout. For those of us confining our baking endeavors to the Gluten Free flours such as Buckwheat, this soaking method provides a smoother product that holds together better, always a difficulty with Gluten Free flours.

 Soaked flour pancakes are a particularly good way to start a Saturday morning. Throw in a side of bacon, and you have a great start to the weekend. I loosly follow the recipe on page 478 (look here), which produces a distinctly sour pancake, that I feel pairs with my general morning attitude. Once the sour pancakes have bonded with my sour mood (from having left the restful peace of sleep), I am ready to face the day. So try your own this weekend, I think you will be pleasently supprised.


Recipe: Soaked flour pancakes

Adapted from Sally Fallon’s book, Nourishing Traditions. Page 478.

My variation of this recipe produces a decidedly sour pancake, which does not go well with honey, syrup, or fruit. It does, however, taste amazing with bacon.

For a sweeter, fluffier pancake, try adding in some baking soda (1 teaspoon or so) with the egg, and use only Raw Milk to soak the flour.


1 Cups flour

1 Cups raw cultured dairy, such as homemade kifer

1 Egg

2 Tablespoons butter

1/2 Teaspoon salt

Mix flour with the cultured milk, and leave covered overnight. Beat in egg, salt, and butter. Cook as you would other pancakes, using considerable bacon grease/butter to prevent sticking. -Caution, these pancakes do form the classic bubbles when they are ready to flip, but it is a subtle effect, and not as precise of an indicator as usual.

Serves 2.