This week alone has found my kitchen with: flour soaking for bread, flour soaking for pancakes, almonds soaking, items out for making homemade mayonnaise, creme fraiche biding its time in a warm oven, flour soaking for coffee cake. I also took the time to make chocolate milk for my big boys, as well as hot fudge sauce for ice cream. As well as, you know...our nightly dinners.
I've had a lot on my plate this week. So to speak.
Yes, there's usually at least one bowl on my counter at any given time. Often, there have been two or three. That part of our home tends to resemble a test kitchen. Or a lab, even.
But that's okay with me. And Jeff doesn't seem to be bugged by it. Eventually, I'll even have the counter space to accommodate such soaking comfortably. For now we're just working around the congregation of bowls...
To read more about why I choose to soak my grains, as well as how traditional cultures used this practice, click here.
