Guest guest Posted June 16, 2011 Report Share Posted June 16, 2011 I'm a baker and I've made wonderful soft pretzels, but am afraid I don't have a recipe, nor have I ever heard of, sprouted pretzels. I'm off to do a search for them, as this sounds like a winner to me! I'll have to search out my recipe for the soft ones and see how it can be modified. I assume the ones you bought in a bag were the crisp ones?  Peggy To: sproutpeople Sent: Thursday, June 16, 2011 7:04 PM Subject: sprouted pretzels  I bought a bag of whole grain organic sprouted pretzels yesterday from the health food store and have to say they are the best pretzels I ever had. was wondering if any of the talented bakers on the list have a recipe for sprouted pretzels? I will definitely buy those again, but do enjoy cooking and food prep. marion Dr. Rollings NJ Licensed Psychologist #4686 www.DrnRollings.com Sent from my iPad Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 16, 2011 Report Share Posted June 16, 2011 Okay, I'll bite. What on earth is a sprouted pretzel?? lol Melody Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 16, 2011 Report Share Posted June 16, 2011 Check 'em out here, Melody: https://secure.uniquesplits.com/  I never heard of them before either. Available in your neck of the woods I bet!  Peggy To: sproutpeople Sent: Thursday, June 16, 2011 7:13 PM Subject: Re: sprouted pretzels  Okay, I'll bite. What on earth is a sprouted pretzel?? lol Melody Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 16, 2011 Report Share Posted June 16, 2011 I am in LOVE A website WITH SPROUTED STUFF. OMG. LOL, Melody > > Check 'em out here, Melody: https://secure.uniquesplits.com/ > Â > I never heard of them before either. Available in your neck of the woods I bet! > Â > Peggy > > > To: sproutpeople > Sent: Thursday, June 16, 2011 7:13 PM > Subject: Re: sprouted pretzels > > > Â > Okay, I'll bite. > > What on earth is a sprouted pretzel?? > > lol > > Melody > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 16, 2011 Report Share Posted June 16, 2011 Yep the ones in the bag were the crisp ones I never heard of them either but they were so good Soft pretzels remind me of NYC in Fall and Winter when I was A kid and would buy one from a street cart I ate one in Philly recently and it was so dry you could have used it for a hockey puck n Sounding like a traveling junk food eater Dr. Rollings NJ Licensed Psychologist #4686 www.DrnRollings.com Sent from my iPhone > I'm a baker and I've made wonderful soft pretzels, but am afraid I don't have a recipe, nor have I ever heard of, sprouted pretzels. I'm off to do a search for them, as this sounds like a winner to me! I'll have to search out my recipe for the soft ones and see how it can be modified. I assume the ones you bought in a bag were the crisp ones? > > Peggy > > > To: sproutpeople > Sent: Thursday, June 16, 2011 7:04 PM > Subject: sprouted pretzels > > > > I bought a bag of whole grain organic sprouted pretzels yesterday from the health food store and have to say they are the best pretzels I ever had. > was wondering if any of the talented bakers on the list have a recipe for sprouted pretzels? > I will definitely buy those again, but do enjoy cooking and food prep. > marion > > Dr. Rollings > > NJ Licensed Psychologist #4686 > www.DrnRollings.com > > Sent from my iPad > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 16, 2011 Report Share Posted June 16, 2011 I thought you might like it! lol  Peggy To: sproutpeople Sent: Thursday, June 16, 2011 7:56 PM Subject: Re: sprouted pretzels  I am in LOVE A website WITH SPROUTED STUFF. OMG. LOL, Melody > > Check 'em out here, Melody: https://secure.uniquesplits.com/ >  > I never heard of them before either. Available in your neck of the woods I bet! >  > Peggy > > > To: sproutpeople > Sent: Thursday, June 16, 2011 7:13 PM > Subject: Re: sprouted pretzels > > >  > Okay, I'll bite. > > What on earth is a sprouted pretzel?? > > lol > > Melody > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 16, 2011 Report Share Posted June 16, 2011 I've not made the crisp ones from scratch, but I really enjoyed doing the soft ones. Did you know that in order to be authentic, they should be simmered in water with LYE added before being baked? YIKES!! The recipe did give a substitute of baking soda for the lye - thankfully. Supposedly the lye is what gives/gave pretzels their unique pretzel-y flavor. I need to dig out my recipe to be sure of this...back in a few.  Found the recipe, (and also one for sourdough pretzels and rye pretzels) and it does use baking soda in the water. This recipe doesn't mention the lye, so I'll have to do a little more research. Results when I find them! I see a baking day in my immediate future!  Peggy  BTW, I made the bread on SP site (not the Essene - the other one that uses yeast). It was really good. For the sprouted grains I used about half and half Amber Waves of Grain and red quinoa. I didn't grind them up, so it was pretty " seedy " , but tasted great. I've got some ground up sprouted rye and AWoG in the fridge right now waiting for the next loaf. I used the food processor to grind the grains - but they don't grind to flour (I didn't want them that small anyway). Just smaller than what they were. I wonder if the Vitamix would do it better? I'm not sure how dry the sprouted grain has to be in order to make a good grind. Maybe I need to spread them out and dry them in the solar dehydrator? A never-ending learning process - I love it!!   To: " sproutpeople " <sproutpeople > Sent: Thursday, June 16, 2011 9:00 PM Subject: Re: sprouted pretzels  Yep the ones in the bag were the crisp ones I never heard of them either but they were so good Soft pretzels remind me of NYC in Fall and Winter when I was A kid and would buy one from a street cart I ate one in Philly recently and it was so dry you could have used it for a hockey puck n Sounding like a traveling junk food eater Dr. Rollings NJ Licensed Psychologist #4686 www.DrnRollings.com Sent from my iPhone > I'm a baker and I've made wonderful soft pretzels, but am afraid I don't have a recipe, nor have I ever heard of, sprouted pretzels. I'm off to do a search for them, as this sounds like a winner to me! I'll have to search out my recipe for the soft ones and see how it can be modified. I assume the ones you bought in a bag were the crisp ones? > > Peggy > > > To: sproutpeople > Sent: Thursday, June 16, 2011 7:04 PM > Subject: sprouted pretzels > > > > I bought a bag of whole grain organic sprouted pretzels yesterday from the health food store and have to say they are the best pretzels I ever had. > was wondering if any of the talented bakers on the list have a recipe for sprouted pretzels? > I will definitely buy those again, but do enjoy cooking and food prep. > marion > > Dr. Rollings > > NJ Licensed Psychologist #4686 > www.DrnRollings.com > > Sent from my iPad > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2011 Report Share Posted June 17, 2011 Thank you Peggy for your elucidating note and research. We are having a powerful lightening storm here at 3am - it was a wonderful distraction reading about pretzels while the dog and I cower n Who is thinking of taking some of the dog's rescue remedy Dr. Rollings NJ Licensed Psychologist #4686 www.DrnRollings.com Sent from my iPhone > I've not made the crisp ones from scratch, but I really enjoyed doing the soft ones. Did you know that in order to be authentic, they should be simmered in water with LYE added before being baked? YIKES!! The recipe did give a substitute of baking soda for the lye - thankfully. Supposedly the lye is what gives/gave pretzels their unique pretzel-y flavor. I need to dig out my recipe to be sure of this...back in a few. > > Found the recipe, (and also one for sourdough pretzels and rye pretzels) and it does use baking soda in the water. This recipe doesn't mention the lye, so I'll have to do a little more research. Results when I find them! I see a baking day in my immediate future! > > Peggy > > BTW, I made the bread on SP site (not the Essene - the other one that uses yeast). It was really good. For the sprouted grains I used about half and half Amber Waves of Grain and red quinoa. I didn't grind them up, so it was pretty " seedy " , but tasted great. I've got some ground up sprouted rye and AWoG in the fridge right now waiting for the next loaf. I used the food processor to grind the grains - but they don't grind to flour (I didn't want them that small anyway). Just smaller than what they were. I wonder if the Vitamix would do it better? I'm not sure how dry the sprouted grain has to be in order to make a good grind. Maybe I need to spread them out and dry them in the solar dehydrator? A never-ending learning process - I love it!! > > > > > To: " sproutpeople " <sproutpeople > > Sent: Thursday, June 16, 2011 9:00 PM > Subject: Re: sprouted pretzels > > > Yep the ones in the bag were the crisp ones > I never heard of them either but they were so good > Soft pretzels remind me of NYC in Fall and Winter when I was A kid and would buy one from a street cart > I ate one in Philly recently and it was so dry you could have used it for a hockey puck > n > Sounding like a traveling junk food eater > > Dr. Rollings > > NJ Licensed Psychologist #4686 > www.DrnRollings.com > Sent from my iPhone > > > > > I'm a baker and I've made wonderful soft pretzels, but am afraid I don't have a recipe, nor have I ever heard of, sprouted pretzels. I'm off to do a search for them, as this sounds like a winner to me! I'll have to search out my recipe for the soft ones and see how it can be modified. I assume the ones you bought in a bag were the crisp ones? > > > > Peggy > > > > > > To: sproutpeople > > Sent: Thursday, June 16, 2011 7:04 PM > > Subject: sprouted pretzels > > > > > > > > I bought a bag of whole grain organic sprouted pretzels yesterday from the health food store and have to say they are the best pretzels I ever had. > > was wondering if any of the talented bakers on the list have a recipe for sprouted pretzels? > > I will definitely buy those again, but do enjoy cooking and food prep. > > marion > > > > Dr. Rollings > > > > NJ Licensed Psychologist #4686 > > www.DrnRollings.com > > > > Sent from my iPad > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2011 Report Share Posted June 17, 2011 I am gonna have to try this, but I make sprouted bread and crackers and to me the only difference is in the amount of liquid and the shapes you make them up into. When I make bagels I boil them first, so why not pretzels, makes perfect sense to me. I would just think to sprout your grains and grind them, then shape them into pretzels and only dehydrate as moist or as dry as you want after you roll them in pink Himalayan salt. I did once boil some sprout dough tho and it all fell apart, so that might needs some creativity to get it to bind, I would think chia might help a lot. No days off until Tuesday and then the dentist, so will see how I feel then. Oh and they have turmeric root and some other new roots in at the coop, so will be making more pickles, yippe skipppy DOOOOOO Also plan a melon hunt, to find as many different melons i can juice as possible, just remember to juice the rind....that is where 95% of the good stuff is hidden.... Suz, always on a grand adventure Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2011 Report Share Posted June 17, 2011 Sprouted pretzels are made by sprouting the grains you want to use (I use buckwheat groats, oat groats, red quinoa and brown rice) then dehydrating the sprouts, then grinding in to flour. You can use any pretzel recipe with the sprouted grains, but they won't be " raw " when you are finished making them-which pretty much counters the purpose of sprouting in the first place. The sprouting process will impart a more " earthy " flavor to the grains, and sprouted flours are very light an airy. Sprouted organic brown rice, ground into flour after sprouting is delicious-one of my staple foods. I often use sprouted grains for muffins, pizza crusts, etc. > > > > > I'm a baker and I've made wonderful soft pretzels, but am afraid I don't have a recipe, nor have I ever heard of, sprouted pretzels. I'm off to do a search for them, as this sounds like a winner to me! I'll have to search out my recipe for the soft ones and see how it can be modified. I assume the ones you bought in a bag were the crisp ones? > > > > > > Peggy > > > > > > > > > To: sproutpeople > > > Sent: Thursday, June 16, 2011 7:04 PM > > > Subject: sprouted pretzels > > > > > > > > > > > > I bought a bag of whole grain organic sprouted pretzels yesterday from the health food store and have to say they are the best pretzels I ever had. > > > was wondering if any of the talented bakers on the list have a recipe for sprouted pretzels? > > > I will definitely buy those again, but do enjoy cooking and food prep. > > > marion > > > > > > Dr. Rollings > > > > > > NJ Licensed Psychologist #4686 > > > www.DrnRollings.com > > > > > > Sent from my iPad > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2011 Report Share Posted June 17, 2011 Hi n: (and everybody) You're going to love this story. Last night we were at the Neuropathy support group meeting. We were 20 people sitting around the table when one of the members announced " Tomorrow I shall be on the road to become a complete vegan " . He then holds up some books about the Vegan Lifestyle and how it reverses diabetes. This man is 63 years old, has a pacemaker, has lost several toes to diabetes, has a 97 year old mother who is SO WELL, I can't tell you. And he says " Hey, if I can add 20 more years by being a Vegan I will do it'. I then chimed in " , you know I sprout, right? " He looked at me as if to remember what sprouting is. Don't forget, we are a group of people with various forms of neuropathy and that is the focus of the meetings once a month. I have MENTIONED that I sprout, but they always show up for my blueberry muffins anyway. So I said " , would you like me to bring you a ziplock bag of sprouts at the next meeting. Then I spoke for about 5 minutes on the benefits of sprouting, the benefits of eating raw, etc. etc. " The leader of the meeting said to me " Melody, next month, instead of your muffins why not bring a bag of sprouts to share with everyone. I said " I shall bring little ziplock bags of sprouts for each person. They can take them home, sprinkle them on their salads and decide if they like sprouts " I'll bring a combination but I won't use Alfalfa because some people have auto-immune issues. And to top it off, I'll bring one of my round green Sproutgarden trays and it will be BURSTING with my nice green sprouts. I'll then walk around the room showing everyone. AND I'LL BRING MY FLIP. So you all can see their reactions. Now won't that be FUN!!!!!!!??? lol Melody Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2011 Report Share Posted June 17, 2011 great job Melody! And if you need any tips for vegan eating, please don't hesitate to ask. Vegweb.com and others have free starter kits available that they will send you. marion Dr. Rollings NJ Licensed Psychologist #4686 www.DrnRollings.com Sent from my iPad > Hi n: (and everybody) > > You're going to love this story. > > Last night we were at the Neuropathy support group meeting. We were 20 people sitting around the table when one of the members announced " Tomorrow I shall be on the road to become a complete vegan " . He then holds up some books about the Vegan Lifestyle and how it reverses diabetes. This man is 63 years old, has a pacemaker, has lost several toes to diabetes, has a 97 year old mother who is SO WELL, I can't tell you. And he says " Hey, if I can add 20 more years by being a Vegan I will do it'. > > I then chimed in " , you know I sprout, right? " > > He looked at me as if to remember what sprouting is. Don't forget, we are a group of people with various forms of neuropathy and that is the focus of the meetings once a month. I have MENTIONED that I sprout, but they always show up for my blueberry muffins anyway. > > So I said " , would you like me to bring you a ziplock bag of sprouts at the next meeting. Then I spoke for about 5 minutes on the benefits of sprouting, the benefits of eating raw, etc. etc. " > > The leader of the meeting said to me " Melody, next month, instead of your muffins why not bring a bag of sprouts to share with everyone. > > I said " I shall bring little ziplock bags of sprouts for each person. They can take them home, sprinkle them on their salads and decide if they like sprouts " I'll bring a combination but I won't use Alfalfa because some people have auto-immune issues. > > And to top it off, I'll bring one of my round green Sproutgarden trays and it will be BURSTING with my nice green sprouts. I'll then walk around the room showing everyone. > > AND I'LL BRING MY FLIP. > > So you all can see their reactions. > > Now won't that be FUN!!!!!!!??? > > lol > > Melody > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2011 Report Share Posted June 17, 2011 Suz, thank you for your inspiring post! I hope your weekend at work goes well and your dentist visit is pain free! I think you are right about the chia being a good binder. I have some I haven't used and if I can, might experiment this weekend a little. marion Dr. Rollings NJ Licensed Psychologist #4686 www.DrnRollings.com Sent from my iPad > > I am gonna have to try this, but I make sprouted bread and crackers and to me the only difference is in the amount of liquid and the shapes you make them up into. When I make bagels I boil them first, so why not pretzels, makes perfect sense to me. I would just think to sprout your grains and grind them, then shape them into pretzels and only dehydrate as moist or as dry as you want after you roll them in pink Himalayan salt. I did once boil some sprout dough tho and it all fell apart, so that might needs some creativity to get it to bind, I would think chia might help a lot. > > No days off until Tuesday and then the dentist, so will see how I feel then. Oh and they have turmeric root and some other new roots in at the coop, so will be making more pickles, yippe skipppy DOOOOOO > > Also plan a melon hunt, to find as many different melons i can juice as possible, just remember to juice the rind....that is where 95% of the good stuff is hidden.... > > Suz, always on a grand adventure > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2011 Report Share Posted June 17, 2011 Melody! That sounds like it will be fun! Oh, BTW - I'm Holly! I am back to sprouting -i used to sprout every now and again in my teens, and just got the sample packs from sproutpeople and a hemp bag to start again! Can't wait to see the video from Melody's introduction to her neuropathy group! Holly Holly Canfield Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2011 Report Share Posted June 17, 2011 Thanks much. This guy at the meeting (the one who is starting his vegan lifestyle today, HAS ALL THE STARTING KITS, and he had all the info in his carry case. Imagine being 63 years old with all kinds of health problems, being told your heart is working at 20 percent capacity, and you're diabetic to boot, and you are NOW BECOMING A VEGAN, and YOUR MOM IS A HEALTHY (VERY) HEALTHY 97 year old woman. I think this is amazing. We chatted after the meeting. This guy survived the 911 tragedy. He was on the 14th floor and he missed being killed by 5 inches when he and his co-workers walked outside. He was telling Alan and I the whole story when the Access a ride pulled up. Absolutely fascinating life this guy has led. But is he depressed? Not on your life. He's all excited about becoming a vegan. We're going to learn LOTS from each other. And maybe Alan will learn a thing or two. lol Melody > > > Hi n: (and everybody) > > > > You're going to love this story. > > > > Last night we were at the Neuropathy support group meeting. We were 20 people sitting around the table when one of the members announced " Tomorrow I shall be on the road to become a complete vegan " . He then holds up some books about the Vegan Lifestyle and how it reverses diabetes. This man is 63 years old, has a pacemaker, has lost several toes to diabetes, has a 97 year old mother who is SO WELL, I can't tell you. And he says " Hey, if I can add 20 more years by being a Vegan I will do it'. > > > > I then chimed in " , you know I sprout, right? " > > > > He looked at me as if to remember what sprouting is. Don't forget, we are a group of people with various forms of neuropathy and that is the focus of the meetings once a month. I have MENTIONED that I sprout, but they always show up for my blueberry muffins anyway. > > > > So I said " , would you like me to bring you a ziplock bag of sprouts at the next meeting. Then I spoke for about 5 minutes on the benefits of sprouting, the benefits of eating raw, etc. etc. " > > > > The leader of the meeting said to me " Melody, next month, instead of your muffins why not bring a bag of sprouts to share with everyone. > > > > I said " I shall bring little ziplock bags of sprouts for each person. They can take them home, sprinkle them on their salads and decide if they like sprouts " I'll bring a combination but I won't use Alfalfa because some people have auto-immune issues. > > > > And to top it off, I'll bring one of my round green Sproutgarden trays and it will be BURSTING with my nice green sprouts. I'll then walk around the room showing everyone. > > > > AND I'LL BRING MY FLIP. > > > > So you all can see their reactions. > > > > Now won't that be FUN!!!!!!!??? > > > > lol > > > > Melody > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2011 Report Share Posted June 17, 2011 Hi Holly. I'm on youtube (in case you don't know) and I have sprouting videos. I used to use the hemp bag but I graduated to the sprout garden. I have a youtube sprouting channel and I'm known as Sproutlady Melody (I'm on facebook with that name also). So look me up and friend me, if Facebook is your thing. Here's my link to my channel on youtube. I'm a sprouting fool. lol http://www.youtube.com/user/eliz7212?feature=mhee Melody > > Melody! > > That sounds like it will be fun! > > Oh, BTW - I'm Holly! I am back to sprouting -i used to sprout every now and again in my teens, and just got the sample packs from sproutpeople and a hemp bag to start again! > > Can't wait to see the video from Melody's introduction to her neuropathy group! > > Holly > Holly Canfield > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2011 Report Share Posted June 17, 2011 Thanks Melody! Right now I've decided on the hemp bag because it keeps the nasty fruit flies that I have had for months out of direct contact with the sprouts. All the trays they seem to be able to find their way into. I can't get rid of those little suckers I'll add you on facebook when I'm on the computer later . And I'll check out your youtube! Holly Holly Canfield Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2011 Report Share Posted June 17, 2011 I remember my hemp bag days. I used to have 3 of them hanging over my kitchen sink. It was so simple. Just dunk in a bowl of water for 30 seconds, and hang up. Doesn't get any easier than that. But they are good for beans and lentils (both of which I don't do that much). So for my broccoli, fenugreek and radish sprouts, I love the trays. Besides the hemp bags, when I first started I used mason jars. I did not know about the Sproutgarden trays. I only knew mason jars and hemp bags. You should have seen me with 21 mason jars, carrying them across the living room, to get the sun from the window so they could green up. I propped them on one of my exercise machines and the next thing I knew, I heard a CRASH. and most of the mason jars (and my poor sprouts) were laying on the floor. After cleaning up the mess and making sure there was no more glass anywhere, I NEVER USED A MASON JAR FOR SPROUTING AGAIN. I learned my lesson. No more glass on any floor for us. Sproutingly yours (don't you just love that term?) lol Melody > > Thanks Melody! > > Right now I've decided on the hemp bag because it keeps the nasty fruit flies that I have had for months out of direct contact with the sprouts. All the trays they seem to be able to find their way into. > > I can't get rid of those little suckers > > I'll add you on facebook when I'm on the computer later . And I'll check out your youtube! > > Holly > Holly Canfield > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2011 Report Share Posted June 17, 2011 Hi n,  I am so envious! I adore lightning storms!! Especially when they're accompanied by lots of thunder - and most especially in the mountains! Now THAT's a distraction! lol I know the dogs don't like it, though, so I understand the cowering part, too. Here in San Diego, we get a good thunder/lightning storm about every 5 or 6 years in September. Not often enough for me, who grew up just south of Chicago!  My research tells me that the use of a lye water bath before baking is the practice in Germany, and it does make a difference in the taste. Apparently people who have tasted both kinds can tell. However, using the baking soda still gives you a great pretzel. If you are interested in baking, or just reading about it, I can highly recommend www.thefreshloaf.com Be forewarned that the pictures alone will have you streaking to your bread cupboard for a hit of that yeasty goodness. At least that's the way it works for me.  Hope you have a great day!  Peggy  wow...I have strayed a long way from sprouting! But I guess this started with sprouted pretzels... To: " sproutpeople " <sproutpeople > Sent: Friday, June 17, 2011 12:19 AM Subject: Re: sprouted pretzels  Thank you Peggy for your elucidating note and research. We are having a powerful lightening storm here at 3am - it was a wonderful distraction reading about pretzels while the dog and I cower n Who is thinking of taking some of the dog's rescue remedy Dr. Rollings NJ Licensed Psychologist #4686 www.DrnRollings.com Sent from my iPhone > I've not made the crisp ones from scratch, but I really enjoyed doing the soft ones. Did you know that in order to be authentic, they should be simmered in water with LYE added before being baked? YIKES!! The recipe did give a substitute of baking soda for the lye - thankfully. Supposedly the lye is what gives/gave pretzels their unique pretzel-y flavor. I need to dig out my recipe to be sure of this...back in a few. > > Found the recipe, (and also one for sourdough pretzels and rye pretzels) and it does use baking soda in the water. This recipe doesn't mention the lye, so I'll have to do a little more research. Results when I find them! I see a baking day in my immediate future! > > Peggy > > BTW, I made the bread on SP site (not the Essene - the other one that uses yeast). It was really good. For the sprouted grains I used about half and half Amber Waves of Grain and red quinoa. I didn't grind them up, so it was pretty " seedy " , but tasted great. I've got some ground up sprouted rye and AWoG in the fridge right now waiting for the next loaf. I used the food processor to grind the grains - but they don't grind to flour (I didn't want them that small anyway). Just smaller than what they were. I wonder if the Vitamix would do it better? I'm not sure how dry the sprouted grain has to be in order to make a good grind. Maybe I need to spread them out and dry them in the solar dehydrator? A never-ending learning process - I love it!! > > > > > To: " sproutpeople " <sproutpeople > > Sent: Thursday, June 16, 2011 9:00 PM > Subject: Re: sprouted pretzels > > > Yep the ones in the bag were the crisp ones > I never heard of them either but they were so good > Soft pretzels remind me of NYC in Fall and Winter when I was A kid and would buy one from a street cart > I ate one in Philly recently and it was so dry you could have used it for a hockey puck > n > Sounding like a traveling junk food eater > > Dr. Rollings > > NJ Licensed Psychologist #4686 > www.DrnRollings.com > Sent from my iPhone > > > > > I'm a baker and I've made wonderful soft pretzels, but am afraid I don't have a recipe, nor have I ever heard of, sprouted pretzels. I'm off to do a search for them, as this sounds like a winner to me! I'll have to search out my recipe for the soft ones and see how it can be modified. I assume the ones you bought in a bag were the crisp ones? > > > > Peggy > > > > > > To: sproutpeople > > Sent: Thursday, June 16, 2011 7:04 PM > > Subject: sprouted pretzels > > > > > > > > I bought a bag of whole grain organic sprouted pretzels yesterday from the health food store and have to say they are the best pretzels I ever had. > > was wondering if any of the talented bakers on the list have a recipe for sprouted pretzels? > > I will definitely buy those again, but do enjoy cooking and food prep. > > marion > > > > Dr. Rollings > > > > NJ Licensed Psychologist #4686 > > www.DrnRollings.com > > > > Sent from my iPad > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2011 Report Share Posted June 17, 2011 , I've been trying to sprout oat groats, but after 2 1/2 days, I still have just moist grains. I don't see anything resembling a sprout. What am I missing?  Thanks, Peggy  To: sproutpeople Sent: Friday, June 17, 2011 7:41 AM Subject: Re: sprouted pretzels  Sprouted pretzels are made by sprouting the grains you want to use (I use buckwheat groats, oat groats, red quinoa and brown rice) then dehydrating the sprouts, then grinding in to flour. You can use any pretzel recipe with the sprouted grains, but they won't be " raw " when you are finished making them-which pretty much counters the purpose of sprouting in the first place. The sprouting process will impart a more " earthy " flavor to the grains, and sprouted flours are very light an airy. Sprouted organic brown rice, ground into flour after sprouting is delicious-one of my staple foods. I often use sprouted grains for muffins, pizza crusts, etc. > > > > > I'm a baker and I've made wonderful soft pretzels, but am afraid I don't have a recipe, nor have I ever heard of, sprouted pretzels. I'm off to do a search for them, as this sounds like a winner to me! I'll have to search out my recipe for the soft ones and see how it can be modified. I assume the ones you bought in a bag were the crisp ones? > > > > > > Peggy > > > > > > > > > To: sproutpeople > > > Sent: Thursday, June 16, 2011 7:04 PM > > > Subject: sprouted pretzels > > > > > > > > > > > > I bought a bag of whole grain organic sprouted pretzels yesterday from the health food store and have to say they are the best pretzels I ever had. > > > was wondering if any of the talented bakers on the list have a recipe for sprouted pretzels? > > > I will definitely buy those again, but do enjoy cooking and food prep. > > > marion > > > > > > Dr. Rollings > > > > > > NJ Licensed Psychologist #4686 > > > www.DrnRollings.com > > > > > > Sent from my iPad > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2011 Report Share Posted June 17, 2011 Yes, that will be fun, Melody! Can't wait to see their reactions to our own Sprout Ambassador's gift of health!!  Good for you, Melody!  Peggy To: sproutpeople Sent: Friday, June 17, 2011 8:03 AM Subject: Re: sprouted pretzels  Hi n: (and everybody) You're going to love this story. Last night we were at the Neuropathy support group meeting. We were 20 people sitting around the table when one of the members announced " Tomorrow I shall be on the road to become a complete vegan " . He then holds up some books about the Vegan Lifestyle and how it reverses diabetes. This man is 63 years old, has a pacemaker, has lost several toes to diabetes, has a 97 year old mother who is SO WELL, I can't tell you. And he says " Hey, if I can add 20 more years by being a Vegan I will do it'. I then chimed in " , you know I sprout, right? " He looked at me as if to remember what sprouting is. Don't forget, we are a group of people with various forms of neuropathy and that is the focus of the meetings once a month. I have MENTIONED that I sprout, but they always show up for my blueberry muffins anyway. So I said " , would you like me to bring you a ziplock bag of sprouts at the next meeting. Then I spoke for about 5 minutes on the benefits of sprouting, the benefits of eating raw, etc. etc. " The leader of the meeting said to me " Melody, next month, instead of your muffins why not bring a bag of sprouts to share with everyone. I said " I shall bring little ziplock bags of sprouts for each person. They can take them home, sprinkle them on their salads and decide if they like sprouts " I'll bring a combination but I won't use Alfalfa because some people have auto-immune issues. And to top it off, I'll bring one of my round green Sproutgarden trays and it will be BURSTING with my nice green sprouts. I'll then walk around the room showing everyone. AND I'LL BRING MY FLIP. So you all can see their reactions. Now won't that be FUN!!!!!!!??? lol Melody Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2011 Report Share Posted June 17, 2011 Thank you so much for the info! Yes we started with sprouted pretzels and have come full circle When I lived in San Francisco we had lightening once-and no Summet fireflies (lightening bugs) It is thundering again here at 2pm I do enjoy it but it was really loud and lightening so close that we thought our apple trees were struck- they weren't but something did get hit down the street-emergency vehicles all night Since I won't be napping now, I am thinking about sprouted pretzels and if I have time Jo get them going this weekend Thanks again for all the helpful info n Dr. Rollings NJ Licensed Psychologist #4686 www.DrnRollings.com Sent from my iPhone > Hi n, > > I am so envious! I adore lightning storms!! Especially when they're accompanied by lots of thunder - and most especially in the mountains! Now THAT's a distraction! lol I know the dogs don't like it, though, so I understand the cowering part, too. Here in San Diego, we get a good thunder/lightning storm about every 5 or 6 years in September. Not often enough for me, who grew up just south of Chicago! > > My research tells me that the use of a lye water bath before baking is the practice in Germany, and it does make a difference in the taste. Apparently people who have tasted both kinds can tell. However, using the baking soda still gives you a great pretzel. If you are interested in baking, or just reading about it, I can highly recommend www.thefreshloaf.com Be forewarned that the pictures alone will have you streaking to your bread cupboard for a hit of that yeasty goodness. At least that's the way it works for me. > > Hope you have a great day! > > Peggy > > wow...I have strayed a long way from sprouting! But I guess this started with sprouted pretzels... > > > To: " sproutpeople " <sproutpeople > > Sent: Friday, June 17, 2011 12:19 AM > Subject: Re: sprouted pretzels > > > Thank you Peggy for your elucidating note and research. > We are having a powerful lightening storm here at 3am - it was a wonderful distraction reading about pretzels while the dog and I cower > n > Who is thinking of taking some of the dog's rescue remedy > > Dr. Rollings > > NJ Licensed Psychologist #4686 > www.DrnRollings.com > Sent from my iPhone > > > > > I've not made the crisp ones from scratch, but I really enjoyed doing the soft ones. Did you know that in order to be authentic, they should be simmered in water with LYE added before being baked? YIKES!! The recipe did give a substitute of baking soda for the lye - thankfully. Supposedly the lye is what gives/gave pretzels their unique pretzel-y flavor. I need to dig out my recipe to be sure of this...back in a few. > > > > Found the recipe, (and also one for sourdough pretzels and rye pretzels) and it does use baking soda in the water. This recipe doesn't mention the lye, so I'll have to do a little more research. Results when I find them! I see a baking day in my immediate future! > > > > Peggy > > > > BTW, I made the bread on SP site (not the Essene - the other one that uses yeast). It was really good. For the sprouted grains I used about half and half Amber Waves of Grain and red quinoa. I didn't grind them up, so it was pretty " seedy " , but tasted great. I've got some ground up sprouted rye and AWoG in the fridge right now waiting for the next loaf. I used the food processor to grind the grains - but they don't grind to flour (I didn't want them that small anyway). Just smaller than what they were. I wonder if the Vitamix would do it better? I'm not sure how dry the sprouted grain has to be in order to make a good grind. Maybe I need to spread them out and dry them in the solar dehydrator? A never-ending learning process - I love it!! > > > > > > > > > > To: " sproutpeople " <sproutpeople > > > Sent: Thursday, June 16, 2011 9:00 PM > > Subject: Re: sprouted pretzels > > > > > > Yep the ones in the bag were the crisp ones > > I never heard of them either but they were so good > > Soft pretzels remind me of NYC in Fall and Winter when I was A kid and would buy one from a street cart > > I ate one in Philly recently and it was so dry you could have used it for a hockey puck > > n > > Sounding like a traveling junk food eater > > > > Dr. Rollings > > > > NJ Licensed Psychologist #4686 > > www.DrnRollings.com > > Sent from my iPhone > > > > > > > > > I'm a baker and I've made wonderful soft pretzels, but am afraid I don't have a recipe, nor have I ever heard of, sprouted pretzels. I'm off to do a search for them, as this sounds like a winner to me! I'll have to search out my recipe for the soft ones and see how it can be modified. I assume the ones you bought in a bag were the crisp ones? > > > > > > Peggy > > > > > > > > > To: sproutpeople > > > Sent: Thursday, June 16, 2011 7:04 PM > > > Subject: sprouted pretzels > > > > > > > > > > > > I bought a bag of whole grain organic sprouted pretzels yesterday from the health food store and have to say they are the best pretzels I ever had. > > > was wondering if any of the talented bakers on the list have a recipe for sprouted pretzels? > > > I will definitely buy those again, but do enjoy cooking and food prep. > > > marion > > > > > > Dr. Rollings > > > > > > NJ Licensed Psychologist #4686 > > > www.DrnRollings.com > > > > > > Sent from my iPad > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2011 Report Share Posted June 17, 2011 I don't know where on the glycemic index it fits in, but I do know I personally have MUCH less sugar issues when using sprouted grains as opposed to standard flour. In fact, I avoided grains for years because I had too many sugar issues with them, but the sprouted ones don't seem to bother me. Wish I could give a better answer, but can only speak from what works for me-the fact that they don't bother me like unsprouted grains is enough for me to take the trouble to sprout them then grind them into flour. How big of a bag do you get for 7.99? I buy my grains in bulk, sprout and dehydrate them myself. WAYYYYYYYY cheaper! > > : > > About using Sprouted Flour (I saw this on the website) and it's only $7.99 a bag. They indicate that this flour does not digest as starch but it digests as vegetables. > > Now if I buy this flour, and use it for baking, or whatever, does this mean that this flour has a low glycemic index. I tried to find it on the website but all they say is that it digests as vegetables rather than starch. > > They do not indicate it's low-glycemic. > > So if you or anyone knows if this flour is better for a diabetic than let's say, whole wheat flour, I'd love to know this. > > They do not sell this flour anywhere near me so I'd get it from that website but before I spend my money I have to make sure it's diabetic friendly. > > Thanks much > > Melody > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2011 Report Share Posted June 17, 2011 I live in the mountains, and we just got nailed AGAIN, by serious storms for the third time this year-yet ANOTHER of my gardens trashed for the season!! I USED to love a good lightening storm in the mountains...but I am OVER it, lol > > Hi n, > Â > I am so envious! I adore lightning storms!! Especially when they're accompanied by lots of thunder - and most especially in the mountains! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2011 Report Share Posted June 17, 2011 Mel, When I do my talks, I sell seeds and starter kits. Think about how you can pick up a couple of extra dollars ew Re: sprouted pretzels Hi n: (and everybody) You're going to love this story. Last night we were at the Neuropathy support group meeting. We were 20 people sitting around the table when one of the members announced " Tomorrow I shall be on the road to become a complete vegan " . He then holds up some books about the Vegan Lifestyle and how it reverses diabetes. This man is 63 years old, has a pacemaker, has lost several toes to diabetes, has a 97 year old mother who is SO WELL, I can't tell you. And he says " Hey, if I can add 20 more years by being a Vegan I will do it'. I then chimed in " , you know I sprout, right? " He looked at me as if to remember what sprouting is. Don't forget, we are a group of people with various forms of neuropathy and that is the focus of the meetings once a month. I have MENTIONED that I sprout, but they always show up for my blueberry muffins anyway. So I said " , would you like me to bring you a ziplock bag of sprouts at the next meeting. Then I spoke for about 5 minutes on the benefits of sprouting, the benefits of eating raw, etc. etc. " The leader of the meeting said to me " Melody, next month, instead of your muffins why not bring a bag of sprouts to share with everyone. I said " I shall bring little ziplock bags of sprouts for each person. They can take them home, sprinkle them on their salads and decide if they like sprouts " I'll bring a combination but I won't use Alfalfa because some people have auto-immune issues. And to top it off, I'll bring one of my round green Sproutgarden trays and it will be BURSTING with my nice green sprouts. I'll then walk around the room showing everyone. AND I'LL BRING MY FLIP. So you all can see their reactions. Now won't that be FUN!!!!!!!??? lol Melody Quote Link to comment Share on other sites More sharing options...
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