The reason why dairy plants work to absorb flour is because they have an acidity that breaks down antinutrients. Lactobacillus in combination with the correct pH value create conditions for favorable chemical changes during flower immersion. It is important to note that a small trial and error method is required to convert a traditional recipe with raw flour into a recipe with impregnated flour. Instead of cultured dairy products, lemon juice or vinegar mixed with filtered water works according to food traditions. Since 2002, Sara has been teaching health and nutrition issues, supporting families that effectively integrate traditional food principles into modern families. The additional fluid used during the dive usually changes the results, unless other compensatory changes are made. One of the best advantages of immersion in water before cooking is that you tend to eat a little less. A classic recipe for wet pancakes with the same soft and traditional texture, no dairy products, chewing gum and pleasure. Personally, I prefer the result of immersion in water and lemon juice. The best results are achieved by using freshly squeezed lemon juice or raw cider vinegar to suck up lactobacillus. Traditional flour immersion takes place in an acidic environment. Mix the flour with water and lemon juice in a bowl. Your task is to support families who effectively integrate the principles of traditional nutrition into a modern home. For those who are sensitive to milk proteins, a combination of liquid serum and filtered water is a good choice.