Nutrition Cornmeal
Posted in Health and Nutrition on 10/16/2010 01:41 am by Steven NerenbergExperienced Bread Bakers Only: How long can you soak grains before they’re no good?
I’ve been trying to bake some multigrain bread for the last three days. The recipe asks me to soak the grains I’m using in addition to flour overnight. I had an emergency and had to postpone baking for three days, leaving my soaking grains in the fridge, covered. They are: oats, barley flakes, amaranth, and coarse cornmeal.
It looks kind of mushy in there, as you can imagine, but before I throw them away I wanted to see if anyone knew if I could still use them. Have they lost all nutritional value? Will their mushy texture keep them from adding the interest and nutrition to the bread that I’d hoped? Any problems you can forsee? The whole mixture is about the texture of oatmeal right now.
If they don’t have a sour smell, then you can probably use them. I would add some wheat germ or regular rolled oats along with the flour to add some texture. Or, if the grains you soaked were not terribly expensive, you could toss them out and start over. But, I would go with the smell test.
Usually nutritional value is lost through heating, and that’s not the case with your mixture.
If you think about those who make sourdough bread, they begin with a gooey starter that is similar in texture, except it has the yeast in it.
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