I've decided to compile some posts from different blogs that explain (better than I could) why some people choose to soak flours, grains, beans, nuts, and seeds prior to preparing or consuming them.
The Nourishing Gourmet
Kitchen Stewardship (you can find tons of grain research in her blog- reading it all may cause severe confusion- so enter at your own risk!)
Weston A Price Foundation Pretty much the one that started it all when it comes to soaking grains, and other "traditional" food preparations.
GNOWFGLINS explanation of the principles in the book Nourishing Traditions. This covers more than just soaking grains, but I included it because I do include most of these methods in my kitchen as well.
There is some debate as to whether or not this is effective at making the grains more digestible, but several people have shared their own experiences of how soaking grains has benefited them, and so my decision has come down to this: if it doesn't hurt, and it might be very helpful, why not?