tag:blogger.com,1999:blog-7029305206656673370.post8258787757068799781..comments2018-11-26T16:16:02.999-05:00Comments on Judy's Traditional Cooking: Fluffy Whole Wheat Biscuits - SconesJudyhttp://www.blogger.com/profile/05095316977458023830noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7029305206656673370.post-18749444574560024772011-02-07T10:37:04.107-05:002011-02-07T10:37:04.107-05:00Lovely to hear from you Eve. The blogger Kimi Har...Lovely to hear from you Eve. The blogger Kimi Harris discovered this way to add the leavening since it's not at all helpful to add it to the wet ingredients if you are going to soak them. The soaking of grain makes it much more digestible and helpful nutritionally. I sometimes soak the ball of dough 24 to 28 hours (just works out like this, no special number of hours but more than 7) and IJudyhttps://www.blogger.com/profile/05095316977458023830noreply@blogger.comtag:blogger.com,1999:blog-7029305206656673370.post-30165285183064835592011-02-07T09:07:51.505-05:002011-02-07T09:07:51.505-05:00You know so much more about baking than I do -- I ...You know so much more about baking than I do -- I always thought baking soda and baking powder would have to be integrated with the flour to produce the desired result. I'll have to try this!evenoreply@blogger.com