This is a very interesting approach! Soaking a mixture of six-times milled oats and wheat for a week strongly suggests a process that goes beyond simple overnight oats:<\/p>\n\n\n\n
You have most likely started some form of fermentation or sourdough.<\/p>\n\n\n\n
\ud83e\udda0 Likely Application: Fermentation\/Sourdough
Grains soaked in water for this long begin to ferment due to the natural microbes (yeasts and lactic acid bacteria) in the air and within the grain itself.<\/p>\n\n\n\n
The combination of finely milled grains and a long soaking time is ideal for:<\/p>\n\n\n\n
Breaking down phytic acid: This is the main benefit. The long soaking or fermentation time breaks down phytic acid, which otherwise binds minerals (such as iron and zinc) and hinders their absorption. This makes the grain more digestible and the nutrients more readily available.<\/p>\n\n\n\n
Developing aroma: The lactic acid bacteria produce a slightly sweet and sour, much more intense flavor.<\/p>\n\n\n\n
Improving texture: This is typical for making sourdough starters or other fermented porridges (fresh grain porridge).<\/p>\n\n\n\n
Possible uses for your mixture:<\/p>\n\n\n\n
Sourdough base: You can use this fermented mass as a starter for bread or other baked goods.<\/p>\n\n\n\n
Fermented porridge: After cooking, you get a nutritious, creamy, and particularly digestible porridge.<\/p>\n\n\n\n
Animal feed additive (unlikely with “six-times milled”): Sometimes grain is fermented to make it easier for animals (e.g., poultry) to digest.<\/p>\n\n\n\n
Caution: If the mixture is moldy, smells extremely unpleasant (rotten, not just sour), or is discolored, you should no longer use it. A slightly sour smell, however, is normal.<\/p>\n\n\n\n
What is your purpose for this mixture\u2014are you baking, cooking, or making something else entirely?<\/p>\n","protected":false},"excerpt":{"rendered":"
This is a very interesting approach! Soaking a mixture of six-times milled oats and wheat for a week strongly suggests a process that goes beyond simple overnight oats: You have […]<\/p>\n","protected":false},"author":2,"featured_media":16459,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-16458","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nteresting"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/16458","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16458"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/16458\/revisions"}],"predecessor-version":[{"id":16460,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/16458\/revisions\/16460"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/16459"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16458"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16458"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16458"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}