[OT]Re: Sorry to stray from the kombucha theme,

May 9, 2006

Hi Allyn,

Please put [OT] in the subject line of off topic posts that way if

people don't want to read off topic posts they can just skip them.

The amount of moisture you need for bread varies with the humidity

which effects your flour....if it dry outside you need less and if it

is humid you need more.

Even when using a bread machine it is a good idea to check it after it

has kneaded for awhile to be sure the moisture content is working, if

not you can always add a bit of flour or water, or even Kombucha:-))

to make the balance just right.

I once wrote a recipe for Kombucha bread, I will post it if I can

still find it:-))

Peace, Love and Harmony,

Bev

Manna International: Kombucha Information and Resources

Kombucha Drops - Convenient, Safe, Effective, Easy to use.

Manna Green & White Tea Extract - Liquid Green & White Tea Extract

All products made with 100% Certified Organic Ingredients

Made and packaged in glass, not plastic!

> >

> > have you tried sprouted flour/grains? You can buy the flour or

> sprout your own, then dehydrate and grind.

> > Allyn

> >

>

> I do sprout my own grains, but my bread recently hasn't been rising

> correctly. I've used the recipe for over a year, but for whatever

> reason, it now appears that there is too much fluid in the bread, and

> it is too wet. I have 2 bread makers, and have tried with both,

> proofed my yeast, added additional flour, and am just totally

> stumped. I have searched for a bread making discussion board, but

> have had no luck. I would make it by hand if I could, but I have

> never had success that way, and really need to be shown, but know no

> one who could.

>

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