-add at least 1 tbs of kefir, apple cider vinegar, or [h]lemon juice[/h] (it needs an acedic agent). I like to soak mine in just kefir for a nice creamy treat (though it may get more sour than you want).
So I thought I would try this with my oat bran. Should I have rinsed it through a mesh strainer before cooking the normal way or what? When I cooked it without rinsing, it tastes sour due to the lemon juice I used. Am I just supposed to get used to that flavor? What about soaking flour? Anyone know about that?
Oh_livia, what do you do? Do you rinse or not?