Homemade Sprouted Flour

by | Sep 8, 2010 | 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...

Whole Grain Sourdough Bread made with Homemade Starter

by | Aug 16, 2010 | Wheat Baking

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...

Sourdough Starter- How and Why

by | Aug 6, 2010 | Wheat Baking

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...

Sprouted Spelt Pancakes- Whole Grain and Fast

by | Jul 14, 2010 | Wheat Baking

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...

Soaked Wheat Nourishing Traditions Style Challah

by | May 26, 2010 | Wheat Baking

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....

Challah and Sabbath Traditions- Guest Post

by | May 10, 2010 | Wheat Baking

This is a guest post by Monica of Rose of Sharon Acres, who makes amazing soaps including the tooth ‘chips’ that I love and gentle goat milk soap from her own goats.   She describes how she prepares Sabbath challah for her family, and how the Sabbath meal...