Fermentation Support Forum

Both soy and wheat are very high in lectins, and soaking and fermenting does not remove them. Besides the lectins and phytic acid contained in most legumes, the harder beans such as kidney beans, navy beans and black beans contain oligosaccharides. Humans do not produce the enzyme necessary to break down these complex sugars.

so I was thinking about fermenting triticale flour, but does that make any difference?

Injera, a pancake-like bread from made from fermented Teff flour, got me to thinking about just making fermented pan cakes.

ok I will let you know later.....

I always like reading about peoples' experiments!

ok I will tell you all the details....