Recipes using soaked flour

I would like to know how to convert "quick bread" recipes using soaked flour. Sarah's pumpkin bread recipe used unsoaked flour. Is there a formula for the percentage of flour to liquid? Sarah's pancake recipe was great and used 2C flour to 2C water.

It will take a bit of trial and error on your part depending on your oven etc but as a rule of thumb, use 2 cups soaking liquid of choice for every 2 cups of flour. Then add remaining ingredients.

I've not had a problem with the batter being too wet this way.

What are the benefits of soaking flour? I haven't come across your article or recipes on the subject yet, and I'm not familiar with the practice.

Hi Sasha, here is a post plus video I did on why soaking flour is beneficial to digestion and improvement of nutrient absorption. Alternatively, you can sprout the grain before grinding and use sprouted flour instead of soaking. Another alternative is to ferment the dough before baking.

http://www.thehealthyhomeeconomist.com/videos/traditional-preparation-of-grains/