This is so interesting! Can’t wait to try it with my whole wheat flour recipes. I only bake with whole grains now, so any techniques that help with texture are so appreciated! Do you have any articles about soaking whole wheat flour? I learned about this technique (adding 1tblsp apple cider vinegar per cup of liquid and letting set on the counter overnight), which really softens whole grains and makes them easier to digest. I wish you would focus on techniques for 100% whole grain recipes (especially with no oil).

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