I just tried soaking 1 cup millet in 2 cups warm water with the juice of half a lemon (2 tbsp) for 7 hours. Putting a plate on top of the bowl always worked for sourdough and is easier than towels and cheesecloth, so that’s what I did here. It tasted fine but not spectacular – like sour grains, basically.
The 2-1 water-to-grain ratio came from googling how to cook millet, but I suspect it’s fairly arbitrary. Everything else came from http://wholelifestylenutrition.com/health/is-soaking-grains-and-legumes-necessary-and-how-to-properly-soak-and-prepare-them/:
Soaking grains, legumes and flour is not hard, in fact it is quite easy. It just takes thinking ahead a bit and a little time. Here is what you need to soak grains, flour & legumes.
- warm filtered water ~ warm water is necessary to properly break down the phytic acid and other minerals.
- acidic medium ~ yogurt, buttermilk, lemon juice, apple cider vinegar, whey, milk kefir and coconut kefir. Note that all dairy needs to be cultured.
- baking soda for legumes
- warm place in the kitchen
- So don’t overthink soaking grains. It is super easy! Place the grain into a glass bowl and cover completely with filtered warm water. For every 1 cup of liquid you will need 1 tbsp of acidic medium. All grains with the exception of brown rice, buckwheat and millet, need to be soaked for 12-24 hours. Buckwheat, brown rice and millet have low levels of phytic acid and only require 7 hours soaking time.
- Now place your bowl of soaking grains on the counter top and cover. I use a clean towel with a rubber band around the circumference holding the towel in place.
- Allow the grain to sit in a warm place for the time needed for that particular grain.
- You do not have to rinse the grains after the soaking time if you do not want to but you surely can.
- Proceed with recipe. Do note that many soaked grains will take less time to cook then non soaked grains.
- If soaking flour for recipes like pancakes, muffins or quick breads, add the liquids (water, oils, sweetener) and flour together in a glass bowl and 1 tbsp of acidic medium for every 1 cup of liquid used.
- Cover and allow to soak overnight.
- Proceed with the recipe in the morning by adding the remaining ingredients (such as the eggs, milk and other perishable ingredients) and cook as directed.
- If soaking flour for yeast breads (via passionate homemaking), add together flour and water (reserving 1/2 cup water to dissolve yeast) and 1 Tbsp of vinegar or kefir for every 1 cup of water added. You can also add the sweetener and oils if you want. Cover and allow to soak for 8-12 hours. After soaking add the reserved water to the yeast with a tsp of honey and proceed with recipe.