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.