Comments on: Soaked Zucchini Bread Recipe http://www.foodrenegade.com/soaked-zucchini-bread-recipe/ Fri, 10 Feb 2012 06:24:46 +0000 hourly 1 http://wordpress.org/?v=3.3 By: Tiffany27 http://www.foodrenegade.com/soaked-zucchini-bread-recipe/#comment-471301 Tiffany27 Sun, 17 Jul 2011 03:19:47 +0000 http://www.foodrenegade.com/?p=835#comment-471301 Wow! This came out super delicious :) I used pre-ground whole wheat flour and my first time attempt at raw yogurt (which came out quite thin) and the bread turned out perfect. Set nicely, and so, so moist! Wow! This came out super delicious :) I used pre-ground whole wheat flour and my first time attempt at raw yogurt (which came out quite thin) and the bread turned out perfect. Set nicely, and so, so moist!

]]> By: Melissa robinson http://www.foodrenegade.com/soaked-zucchini-bread-recipe/#comment-435934 Melissa robinson Thu, 07 Jul 2011 19:15:02 +0000 http://www.foodrenegade.com/?p=835#comment-435934 Made this last night. Soaked the whole wheat flour. Let it sit in plain raw yogurt for 24 hours. It was more like a tough dough after incorporating the flour. After it was baked, the flavor was nonexistent and the ingredients didn't incorporate well at all. I'm puzzled. It made the house smell wonderful but it was a big disappointment. What did I do wrong? The only thing I changed was to use pre ground whole wheat. The honey was not enough to sweeten it. Made this last night. Soaked the whole wheat flour. Let it sit in plain raw yogurt for 24 hours. It was more like a tough dough after incorporating the flour. After it was baked, the flavor was nonexistent and the ingredients didn’t incorporate well at all. I’m puzzled. It made the house smell wonderful but it was a big disappointment. What did I do wrong? The only thing I changed was to use pre ground whole wheat. The honey was not enough to sweeten it.

]]> By: Amy http://www.foodrenegade.com/soaked-zucchini-bread-recipe/#comment-316286 Amy Sat, 04 Jun 2011 18:58:46 +0000 http://www.foodrenegade.com/?p=835#comment-316286 I have never heard of soaking grains before. I was wondering if it's safe to have the yogurt unrefrigerated? I have never heard of soaking grains before. I was wondering if it’s safe to have the yogurt unrefrigerated?

]]> By: KristenM http://www.foodrenegade.com/soaked-zucchini-bread-recipe/#comment-38574 KristenM Mon, 29 Nov 2010 03:37:48 +0000 http://www.foodrenegade.com/?p=835#comment-38574 I use the Family Grain Mill because it can be hand cranked or powered by my Kitchen Aid Stand Mixer. I use the Family Grain Mill because it can be hand cranked or powered by my Kitchen Aid Stand Mixer.

]]> By: KristenM http://www.foodrenegade.com/soaked-zucchini-bread-recipe/#comment-38573 KristenM Mon, 29 Nov 2010 03:37:09 +0000 http://www.foodrenegade.com/?p=835#comment-38573 I'm not sure. I've never used alternative flours with this recipe. I’m not sure. I’ve never used alternative flours with this recipe.

]]> By: KristenM http://www.foodrenegade.com/soaked-zucchini-bread-recipe/#comment-38572 KristenM Mon, 29 Nov 2010 03:36:43 +0000 http://www.foodrenegade.com/?p=835#comment-38572 Yes, I think both of those things will affect any baked good you're trying to make. Compared to you, I'm in the tropics! If I were you, I'd experiment with ways to keep it moist (maybe add more yogurt or not drain all the liquid from the zucchini). Yes, I think both of those things will affect any baked good you’re trying to make. Compared to you, I’m in the tropics! If I were you, I’d experiment with ways to keep it moist (maybe add more yogurt or not drain all the liquid from the zucchini).

]]> By: KristenM http://www.foodrenegade.com/soaked-zucchini-bread-recipe/#comment-38571 KristenM Mon, 29 Nov 2010 03:34:56 +0000 http://www.foodrenegade.com/?p=835#comment-38571 I can't think of any reason why it wouldn't. It would be slightly more sour, though, depending on the buttermilk. I can’t think of any reason why it wouldn’t. It would be slightly more sour, though, depending on the buttermilk.

]]> By: KristenM http://www.foodrenegade.com/soaked-zucchini-bread-recipe/#comment-38570 KristenM Mon, 29 Nov 2010 03:34:30 +0000 http://www.foodrenegade.com/?p=835#comment-38570 Greek yogurt would be too thick, since it's been strained of its whey already. When you soak a whole grain like wheat berries, you want to let it dry completely (either in the sun, a dehydrator, or warm oven, before grinding into flour. Greek yogurt would be too thick, since it’s been strained of its whey already.

When you soak a whole grain like wheat berries, you want to let it dry completely (either in the sun, a dehydrator, or warm oven, before grinding into flour.

]]> By: KristenM http://www.foodrenegade.com/soaked-zucchini-bread-recipe/#comment-38569 KristenM Mon, 29 Nov 2010 03:32:55 +0000 http://www.foodrenegade.com/?p=835#comment-38569 Yes, I always soak grains at room temperature. It's the warm, acidic environment that helps activate the enzyme phytase (which breaks down the phytic acid in the grain). Yes, I always soak grains at room temperature. It’s the warm, acidic environment that helps activate the enzyme phytase (which breaks down the phytic acid in the grain).

]]> By: Alyssa http://www.foodrenegade.com/soaked-zucchini-bread-recipe/#comment-22988 Alyssa Tue, 26 Oct 2010 03:00:45 +0000 http://www.foodrenegade.com/?p=835#comment-22988 Oh, my gosh, I am so excited to find like minded friends who are for predigested grains, raw milk products, bacon, etc! GO, GIRL!!!! Thank you! As a side note, I need to get a grain grinder--any recommendations? Oh, my gosh, I am so excited to find like minded friends who are for predigested grains, raw milk products, bacon, etc! GO, GIRL!!!! Thank you!
As a side note, I need to get a grain grinder–any recommendations?

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