RE: trying again with the sprouts, and bread

[Guest guest]

Sorry to hear you don't like sour bread. It can be a bit much for

some people at first, but if you persist with eating fermented foods I

bet someday it'll grow on you. It might have been the bread itself

also, as who knows how fresh the flour is. The flavors seem strong at

first but your body will become used to it and they will start tasting

much more appealing. I even like my bread extra sour. The only thing

I make from grains that I don't like sour is Oatmeal.

g

I'm like that with cheese. Every stron cheese I hate the first time I

try it. Then after eating eat 1-2 times I'll start liking it until

eventually I usually love it. This raw 2 year Grafton Cheddar was so

strong at first, almost unbearable, but after eating it a few times I

realize its quite tasty.

Freshly ground grains make a big difference with bread. Both

nutrition and flavors are greatly affected by it. I can really tell

the difference between the bread I make from freshly ground grains

than the best breads available from a store.

-

>

> Ok, we're trying again with the daikon radish sprouts LOL, this time

with a

> titch of peroxide added. Also, I am looking for a way to have my

bread and

> eat it too! I picked up some high quality sourdough spelt bread and

HATED

> IT!!!! Ug, vinegar bread is what it should have been called! I couldn't

> choke down even one bite, no one else could either. I made the yeasted

> buttermilk bread from NT this week and it is at least tolerable, but

I just

> can't get used to sour bread! I have some hard wheat soaking right

now to

> try making sprouted flour and trying that instead of soaking in acid to

> neutralize phytic acid. I don't eat much bread anymore, but when I

do eat it

> it would be nice to be able to enjoy it!

>

> --

> Mrs. () Siemens

>

> Mommy to Zack and Liddy...so far

>

> no fear, only faith; no guilt, only grace; no pride, only praise; no

claim,

> only Christ

>

>

>

[Guest guest]

Yummmmm ::drooling at the thought of strong cheese:: Usually I like strong

flavors, and sour is a flavor I have always loved, but sour and grains just

wont comply with my tastebuds LOL. So I try to focus on the grains lower in

phytic acid. I like my sour to come from fermented veggies and dairy (dairy

is borderline, I don't care for yogurt or anything like that straite, I need

to mix it with something). I've got the hang of most stuff (even raw

meat!!!) so I'm willing to find another way to deal with phytic acid (like

sprouting). I had one loaf of sourdough bread that that just heaven with

butter! But it was made with white flour and started with regular yeast, I

don't know if I just had super bacteria in that place (we've moved 10 times

in 5 years LOL) but it was wonderful, wonderfully tangy but not " vinegary "

and delightfully chewy. Too bad it was white flour. Oh well, I am moving

forward LOL.

On 12/5/05, gdawson6 <gdawson6@...> wrote:

>

>

> I'm like that with cheese. Every stron cheese I hate the first time I

> try it. Then after eating eat 1-2 times I'll start liking it until

> eventually I usually love it. This raw 2 year Grafton Cheddar was so

> strong at first, almost unbearable, but after eating it a few times I

> realize its quite tasty.

--

Mrs. () Siemens

Mommy to Zack and Liddy...so far

no fear, only faith; no guilt, only grace; no pride, only praise; no claim,

only Christ

[Guest guest]

Hi,

The sourdough recipe we've been using is located at:

http://www.rejoiceinlife.com/recipes/

I made my own starter with sprouted whole grains (dehydrated then ground)

and whey from our goat kefir.

I also use the sourdough recipe at this same site. I'd thought the

starter/bread was really great, but it was confirmed last week by a

professional baker who tried my starter. He does all the baking at a little

deli across the street from my husband's office. When my husband was over

there one day, getting his lunch, the baker was moaning about problems with

his wild yeast starter and my husband told him about mine. The next day, my

husband brought a cup of my starter in, dropped it off and a week later, the

baker came over to my husband's office, handing him a boule', telling him it

worked so exceptionally well that he promised to drop off bread every week

for my husband. I'm thrilled because it is one less item I have to make,

AND because he's following the recipe at the Rejoice in Life site, using the

long slow cold-rise method. This bread recipe has a pleasant " sour " taste

- not overwhelming. The baker says, " best crumb " he's ever seen, so I would

really encourage you to try it, see what you think. HTH

-Sharon, NH

Deut 11:14 He will put grass in the fields for your cattle, and you will

have plenty to eat.

I made the yeasted

buttermilk bread from NT this week and it is at least tolerable, but I just

can't get used to sour bread! I have some hard wheat soaking right now to

try making sprouted flour and trying that instead of soaking in acid to

neutralize phytic acid. I don't eat much bread anymore, but when I do eat it

it would be nice to be able to enjoy it!

--

Mrs. () Siemens

[Guest guest]

Thanks, I'll check it out!

On 12/5/05, Sharon son <sharon@...> wrote:

>

> Hi,

>

> The sourdough recipe we've been using is located at:

> http://www.rejoiceinlife.com/recipes/

>

> I made my own starter with sprouted whole grains (dehydrated then ground)

> and whey from our goat kefir.

[Guest guest]

I find all food introductions work better with gradual changes. Put a

small amount of the new food in the old and gradually increase the new

food so that there is no old food left.

-Lana