Wheat Baking

I’ve been cooking a lot with sprouted whole wheat flour lately, and I find it great fun to work with.  A nice change of pace from sourdough everything- all your soaking (sprouting) is done before grinding the wheat into flour, so the flour is then ready to use immediately when the mood strikes.  Pancakes, muffins, …

Homemade Sprouted FlourRead More

After careful cultivation of my sprouted spelt sourdough starter, I was excited to see what kind of bread it turned into.  Whole grain sourdough bread is dense, there’s no doubt about it.  To lighten it up, you can use half white flour, or you can just learn to enjoy a chewy dense loaf as we’ve …

Whole Grain Sourdough Bread made with Homemade StarterRead More

The most exciting bubbles I know of are ones that I cultured myself!  I know that natural yeasts cultivated into a sourdough starter are much preferable to commercial yeast, so earlier this summer I carefully grew a starter out of sprouted spelt flour. About naturally grown sourdough starter from the Weston Price website: Of course …

Sourdough Starter- How and WhyRead More

Using a regular pancake recipe, I replaced the white flour called for with sprouted spelt flour.  They turned out wonderfully! The whole grain flour gives them a little more texture and a nutty flavor, and since it’s sprouted you can skip the overnight soak, so they aren’t sour.  We like sour, but these were a …

Sprouted Spelt Pancakes- Whole Grain and FastRead More

I adapted Monica’s challah recipe to be more ‘Nourishing Traditions style’ and have the whole grain flours soaked in an acid medium. We ‘soak’ our whole grains as a way to breakdown anti-nutrients and allow them to be better digested.  See more about that in my Soaked Wheat Bread post.  And read more about Monica’s …

Soaked Wheat Nourishing Traditions Style ChallahRead More