@sueq
RP has mentioned that it takes about 12 hours of yeast fermentation
for grains. The study i posted used 24 hours fermentation
of sourdough with lactobacilli and compared that with 2 hour
fermentation with baker's yeast. I am wondering if there is enough
lactic acid in sourdough bread to cause any problem.
It seems 24 hours fermentation will have very little gluten left.
But, they did not test for 12 hours. I have seen some people recommending
24 to 48 hours of soaking. RP also mentioned that in making hominy they often left the
boiled corn in alkaline lime water for a day . This lime process increases conversion of
tryptophan to niacin. South Indian rice+lentil crepes (Dosa)
usually ferment for 1-2 days. I am more inclined to ferment for at least 24 hours.
I think i am going to try boiling rice in lime water ( calcium hydroxide water)
to see how it turns out.
RP has mentioned that it takes about 12 hours of yeast fermentation
for grains. The study i posted used 24 hours fermentation
of sourdough with lactobacilli and compared that with 2 hour
fermentation with baker's yeast. I am wondering if there is enough
lactic acid in sourdough bread to cause any problem.
It seems 24 hours fermentation will have very little gluten left.
But, they did not test for 12 hours. I have seen some people recommending
24 to 48 hours of soaking. RP also mentioned that in making hominy they often left the
boiled corn in alkaline lime water for a day . This lime process increases conversion of
tryptophan to niacin. South Indian rice+lentil crepes (Dosa)
usually ferment for 1-2 days. I am more inclined to ferment for at least 24 hours.
I think i am going to try boiling rice in lime water ( calcium hydroxide water)
to see how it turns out.