Soaking--an interesting concept

So I've been reading more about soaking flour or sprouting before cooking. It is thought that doing this results in a more nutritious form of flour since the flour is being broken down and the body can digest it more readily. Whether this is actually true or not scientifically I am not sure. It makes sense though to some degree. So...I gave it a try! I decided to make spelt flour tortillas. I've made something similar before but did not soak the flour overnight. Here is the recipe. I used 100% spelt flour and olive oil. I added 1 TBsp of whey from draining yogurt. The taste was not significantly different than non-soaked flour. So, the actual experiment is difficult to do---does it make a difference? I don't know. Was fun trying and not too much trouble. Enjoy! :-) By the way, this recipe was taken from the website Passionate Homemaking. You should check it out--nice blog from a Christian lady with some healthy recipes.

Oh, and by the way, I halved this recipe and it worked out well.

3 cups wheat flour (I used whole wheat pastry, also known as soft spring wheat grain, but would probably use hard white wheat next time. Due to its high gluten content, it would make it easier to roll out and prevent any risk of crumbly results, but you could also try spelt or kamut)
1 cup warm water
1/4 tsp. baking powder
1 tsp. salt
1/4 cup oil

If you would like to take advantage of the benefits of soaking, start with step 1, otherwise start with step 2.

1. Soaking Step: Combine all flour, water, oil and 1 Tbsp of acid medium (whey, kefir, etc). Soak 12-24 hours. Proceed to step 3.

2. Measure liquid ingredients into a mixing bowl.

3. Add baking powder and salt, kneading in the flour until the dough is workable but not too stiff. You will probably need to add some more flour. Let stand 10 minutes.

4. Shape into 8 – 10 balls and let stand 10 more minutes. Roll to form a 10 inch circle or use a tortilla press. The thicker the better, I found, otherwise it starts to fall apart!

5. Cook for 15-20 seconds each side in a slightly oiled griddle. (Do not brown too much otherwise they will get stiff and not fold very well).