afla toxins ? /soaking fermenting commercial flour dough ?

[Guest guest]

I saw someone on TV saying that aflatoxins are more common in organic grains

than non organic, because of that organic farmers are not allowed to use the

anit-mould that kills it during growing season.

Afla toxins are one of the most cancerous things out there, i think.

I did some sour dough bread using water and whole rye flour and I never cleaned

the bucket. I just took some dough out and added back water and flour all the

time. After a long time when I checked the dough there was mould in it.

I wonder if the soaking of flour will increase the amount of afla toxins in it,

(if there is any) ?

I use commercial whole wheat and whole rye flour. Will it work, I mean is there

any point to soak commercial flour, or are all the enzymes gone ?

Also I wonder if I didnt soak the dough and instead let it ferment (using normal

yeast) over night, will the bread be good then ?

Can I just take a normal bread recepie for example (butter whole wheat flour,

some white wheat flour, and milk and yeast) and let the dough ferment over night

instead of just 40 minutes. Will the resulting bread be NT style then ?

/Behn

[Guest guest]

> I saw someone on TV saying that aflatoxins are more common in

organic grains than non organic, because of that organic farmers are

not allowed to use the anit-mould that kills it during growing season.

>

>

>>>>>>>>>Who said it?

mean is there any point to soak commercial flour, or are all the

enzymes gone ?

> IMO, there's no point.

> Also I wonder if I didnt soak the dough and instead let it ferment

(using normal yeast) over night, will the bread be good then ?

> >>>>>>>>>>>>>>>>>>>>Not NT and that yeast is unhealthy

for many.>>>>>>>>>>>>>>

> Can I just take a normal bread recipe for example (butter whole

wheat flour, some white wheat flour, and milk and yeast) and let the

dough ferment over night instead of just 40 minutes. Will the

resulting bread be NT style then ?

> >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>You could and IMO, it would be

better than most storebought. You'd be better off using better grades

of ingredients though. However it wouldn't be NT. Briefly the way I

understand it, NT is sourdough process. Dennis

> /Behn

[Guest guest]

Behn wrote:

>

> I saw someone on TV saying that aflatoxins are more common in organic grains

> than non organic, because of that organic farmers are not allowed to use the

> anit-mould that kills it during growing season.

So you can pick your poison: aflatoxins or antifungal agents.

> Afla toxins are one of the most cancerous things out there, i think.

Perhaps.

ly, I wonder if aflatoxins and the fungi that create them aren't

creations of our modern grain silage systems, and modern strains of

grains.

> I did some sour dough bread using water and whole rye flour and I never

> cleaned the bucket. I just took some dough out and added back water and

> flour all the time. After a long time when I checked the dough there was

> mould in it.

The key, IMHO, is that you have to feed and stir up your starter _every

day_. Down here in Florida, the mold capital of the US, if I don't feed

my starter every single day then it'll be green with mold in no more

than 3 days.

> I wonder if the soaking of flour will increase the amount of afla toxins in

it, (if there is any) ?

Good question. I'll have to find a certain microbiologist I know and

ask her.

> I use commercial whole wheat and whole rye flour. Will it work, I mean

> is there any point to soak commercial flour, or are all the enzymes gone ?

It should work. Organic is better, but there isn't any reason I know of

that the regular stuff shouldn't work. The manufacturers can't put too

much antifungal crap in it because if they did it'd inhibit the growth

of yeast, which would get their bread making customers very upset at

them.

> Also I wonder if I didnt soak the dough and instead let it ferment

> (using normal yeast) over night, will the bread be good then ?

It might work if you do a couple of things:

Make sure the yeast have plenty of fermentable sugar to work with. You

can do this by adding honey or rapadura to your dough. Don't worry, the

yeast will metabolize almost all of it so your bread won't turn out

sweet.

Punch it down a couple of times to make sure it doesn't rise _too_ much.

Make absolutely sure it doesn't dry out. Letting it get too dry will

make it so hard and tough that you could tile the floor with it.

> Can I just take a normal bread recepie for example (butter whole wheat

> flour, some white wheat flour, and milk and yeast) and let the dough

> ferment over night instead of just 40 minutes. Will the resulting bread

> be NT style then ?

No. NT style bread is sourdough. What you're talking about would still

be yeast bread, and I have a feeling the flavor would be _very_ yeasty

indeed.

I like to use Bob's Red Mill brand or Arrowhead Mills brand grains and

flour. So far my best result has been using not rye, but barley.

First I make barley water with it, then after pouring off the water,

into the Vitamix with it, and I make a slurry out of it. By the next

day, or the day after, the slurry is very gassy, very sour, and ready to

be used as a sourdough starter.

The recipe for sourdough bread in NT calls for making 5 loaves at a

time. I don't have the freezer space to freeze bread, and I don't like

frozen bread anyway, and if I made 5 loaves 4 of them would go moldy

before I could eat them, so I cut the recipe down to 1 loaf.

I don't have a grain mill, and making flour in my Vitamix yields

inconsistent results, so I just get whole spelt flour and use that to

make the NT sourdough bread. I use about a pint of my barley slurry,

and it works great.

AP

--

Aviation is more than a hobby. It is more than a job. It is more than

a career. Aviation is a way of life.

A second language for the world: www.esperanto.com

Processor cycles are a terrible thing to waste: www.distributed.net