Guest guest Posted December 29, 2000 Report Share Posted December 29, 2000 Bob, Could you tell us where you order your sprouted bread. Thank you Bernadette Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2000 Report Share Posted December 29, 2000 At 06:35 PM 12/29/2000 -0500, you wrote: >Bob, > >Could you tell us where you order your sprouted bread. > >Thank you > >Bernadette Bernadette, It is from the Silver Hills Bakery. http://www.silverhillsbakery.com/ Bob Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2000 Report Share Posted December 29, 2000 Re: pricing for the Silver Hills bread. We buy from a lady who orders 80-100 loaves at a time so our cost is ~ $2.15 ea. for 12/16 loaves. It is shipped about 1,500 miles and then we drive another 8 to pick it up. Bob Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2000 Report Share Posted December 30, 2000 Why don't you make your own? It's incredibly easy in a breadmaker. Marsha <>{ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2000 Report Share Posted December 30, 2000 Hello Marsha, Could you send directions please. Thank you. Bernadette > Why don't you make your own? It's incredibly easy in a breadmaker. > > Marsha <>{ > > > Subscription email: > mailto:bowel cleanse-subscribeegroups > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2001 Report Share Posted February 2, 2001 Congratulations! I hope to be able to make my own sprouted wheat bread one day. Can you send the url to the website where you got the recipie for your bread please? I'm not so great at baking bread but I would like to give it a try one of these days. Thanks, Kareemah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2001 Report Share Posted February 2, 2001 http://www.goddessmoon.org/sabbats & esbats/ostara.html for the bread recipe i used. *choose the road less travelled* love, amanda cop wife & mimmy2angels jack 01/20/98 obhosp daphne 12/02/00 uc homeRebirth ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/tagj. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2001 Report Share Posted February 3, 2001 Your bread recipe sounds good but I was wondering, did you soak the grain (the 5 cups of whole wheat flour) when you made the bread? Isn't this what should be soaked to break down the gluten? a At 12:29 PM 2/2/01 -0700, you wrote: >http://www.goddessmoon.org/sabbats & esbats/ostara.html >for the bread recipe i used. > > >*choose the road less travelled* >love, amanda >cop wife & mimmy2angels jack 01/20/98 obhosp > daphne 12/02/00 uc >homeRebirth > >________________________________________________________________ >GET INTERNET ACCESS FROM JUNO! >Juno offers FREE or PREMIUM Internet access for less! >Join Juno today! For your FREE software, visit: >http://dl.www.juno.com/get/tagj. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2001 Report Share Posted February 3, 2001 a, of course i didnt soak the flour, i still have no idea what i am doing!! i STILL don't have the book. and will likely be the last one on this list to get it... we are soooo poor. how would i go about that?? wouldnt it just turn to mush? i was mostly excited about putting my sprouts to use, didnt even think about anything else. doh! *choose the road less travelled* love, amanda cop wife & mimmy2angels jack 01/20/98 obhosp daphne 12/02/00 uc homeRebirth ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/tagj. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2001 Report Share Posted February 3, 2001 I don't know. bread is the one place I am a little lost in. The older book has recipes for sourdough breads, the sourdough starter is the only portion that is soaked to get the yeasts from the air. Then the loaf is let to rise for 7 hours or overnight. So this I suppose is the soaking for the rest of the flour. She also has recipes for Natural yeast bread using grapes to get the yeasts. She has no recipes for sprouted breads. She gives places where we can find to purchase sourdough breads as well as sprouted breads, but I would like to make these on my own, especially the sprouted variety. I would love to try it. Does she give recipes for the sprouted breads in the newest book? Maybe I need to borrow my mother's or get the newest book for myself. It has more stuff in it. My sister and I are contemplating the whole bread thing. How much can one person do?? I normally do not make much bread anyway, I do have candida problems and I try to stay away from breads and sweets. Here is something interesting I never knew: (I was just reading the side note on this page with breads) Baking with natural leaven is in harmony with nature and maintains the integrity and nutrition of the cereal grains used...The process helps to increase and reinforce our body's absorption of the cereals nutrients. Unlike yeasted bread that diminishes, even destroys mush of the grain's nutritional value, naturally leavened bread does not stale and, as it ages, maintains its original moisture much longer. A lot of information was known pragmatically for centuries and thus, when yeast was first introduced in France, at the court of Luois XIV in March 1668, because at that time the scientists already knew that the use of yeast would imperil the people's health, it was strongly rejected. Today, yeast is used almost universally, without any testing, and the recent scientific evidence and clinical findings are confirming the ancient taboos with biochemical and bio-electronic valid proofs that wholly support that age-old common sense decision. -- Jacques Delangre And I just bought a pound of yeast!!! a At 08:54 AM 2/3/01 -0700, you wrote: >a, of course i didnt soak the flour, i still have no idea what i am >doing!! i STILL don't have the book. and will likely be the last one on >this list to get it... we are soooo poor. > >how would i go about that?? wouldnt it just turn to mush? > >i was mostly excited about putting my sprouts to use, didnt even think >about anything else. doh! > > > >*choose the road less travelled* >love, amanda >cop wife & mimmy2angels jack 01/20/98 obhosp > daphne 12/02/00 uc >homeRebirth > >________________________________________________________________ >GET INTERNET ACCESS FROM JUNO! >Juno offers FREE or PREMIUM Internet access for less! >Join Juno today! For your FREE software, visit: >http://dl.www.juno.com/get/tagj. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2001 Report Share Posted February 4, 2001 In the book Sally indicates yeast is something to avoid but doesn't really explain why. In some additional research here's what I came up with... Live bakers yeast should be avoided. Live yeast cells deplete the body of B vitamins and other nutrients. In brewers (nutritional) yeast these live cells are destroyed, leaving the beneficial nutrients behind. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2008 Report Share Posted January 15, 2008 Welcome Gordon! I've found lots of good advice here, too. > >Greeting everyone from this newbie sprouter. >I have a champion juicer, with grinder attachment, I bought 35 years >ago when I decided to use a sack of wheat from the guy who grew it and >make my own bread. >What an education that turned out to be. My logger friend cut a load >of cedar fence posts, loaded them in his pickup truck and went to a >long lost uncle to trade the posts for wheat. He was trying to >compare the value of a logger to the value of a farmer. It took a lot >of convincing to get the uncle to trade the posts for the wheat, but >the education came when the uncle asked " where's you truck to haul the >wheat? " When my friend explained he would put the wheat in the >pickup, the uncle burst out laughing and said " I'll burry that truck >10 feet deep. " How the price of food to wood is distorted! He came >home with 12 sacks of wheat with which we not only made bread, but fed >the neighborhood chickens with for a long time. >I will continue reading the archives and when I am finished, maybe ask >for help. From the few 100 posts I have read so far, it seems like >most of the questions have been answered already. >What a neat place to find; >Gordon > >> >> Do you have a Champion juicer, by chance? I grind my wheat sprouts >> with the blank plate on using the Champion. >> >> Robyn >> www.greensmoothiegirl.com >> >> > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2008 Report Share Posted January 17, 2008 Mark; Thanks for the greeting. I got a collection of seeds today and started a " sandwich mix " and some Adzuki beans. I was pleasantly surprised to find a great selection at my local natural food's store and at much lower prices than I see advertised everywhere. They also offer a 20% discount on everything once a month. The lady cashier told me half her customers were old sprouter's like me from the 70's who just woke up in the last couple of years. I wasted a lot of time searching the net for large quantities, direct from big wholesale seed companies. A nice end to a day with a horrible start spending 3 hours trying to book a ticket with airmiles. Now I have to get some more containers to get a weekly flow going. Gordon > > Welcome Gordon! I've found lots of good advice here, too. > > Quote Link to comment Share on other sites More sharing options...
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