I dehydrated the first batch for 24 hours and the weight reduced from 400 to 379 grams. Next time I will reduce the dehydrating time, since the wheat is drier than when it started. Tip: Plan the timing well. The first batch took 10 hours, after soaking for 12 hours, to reach the proper progression… Continue reading Sprouted wheat. Part 2
I like crackers. And, I hate to waste food, so I’m always looking for good ways to use the discard sourdough starter. This recipe is on King Arthur Flour KAF is a great source for sourdough ideas and tutorials! I tweaked the recipe by using 100% rye flour and added 1 T. fennel seeds, 1… Continue reading Rye Sourdough Crackers
Above shows my draining setup. The black stick is a chopstick and is used to allow air circulation into the jar. Here’s how it works. Soak the wheat berries for 12 hours. Drain and keep moist until the seeds germinate. Dehydrate the wet seeds. Grind into flour. Bake bread. Simple. I’ve never used sprouted wheat… Continue reading Sprouted wheat, Part 1
“In the calculus of economics, doing so [cooking] may not always be the most efficient use of an amateur cook’s time. It is beautiful even so. For is there any practice less selfish, any labor less alienated, any time less wasted, than preparing something delicious and nourishing for the people you love?” Michael Pollan,… Continue reading A good place to start is the sourdough starter.