I didn't see one, so I figured I'd start it. I can't believe it's already here. Our yard is full of yellow leaves
post #1 of 237
9/2/09 at 3:55pm
This is what I found on the health benefits:
"Sprouting induces the wheat berry to produce enzymes that break down starches, proteins, and fats; this makes the grain easier to digest. Also, sprouting makes the grain’s nutrients more available to us by degrading phytic acid, a substance in wheat bran that impedes our absorption of iron, calcium, and other minerals"
Basically.... what I was told in layman's terms is that once the wheat sprouts, the body digests it as a vegetable versus a starch. So it's easier on your digestive system.
Sorry, Karen, don't know. I'll email my SIL and see if she's tried before. I think she normally just buys sprouted grain bread already made though.
Now, if anyone can figure out how I can get my yeasty gluten free bread to not collapse when i take it out of the oven, I'm all ears. I like the taste of this one bread, but it always collapses. We still use it, but it's hard to cut the cheese to fit when the sides are 3-4 inches tall and the middle is only 2 inches tall.
Next on my how-to list....
Anybody have experience with making their own yogurt?
I saw an episode on Alton Brown last night and I thought.... for the amount of yogurt we go through in this house, I really should learn how to do it. It would be nice to know exactly what is going into our stuff. We already buy the organic yogurt, so I know it's pretty pure... but if I can make 4 cups of it for the cost of a qt of organic milk... then I think I'm way ahead of the game.
His recipe seems pretty simple... but it does require some massive temperature monitoring, so I thought I'd ask if anybody else has experience and a different method.
I'll take this one, as I am sitting here waiting for glue to dry on a project before I can continue.
I make raw yogurt, but have made it with processed in the past.
All you need is a crockpot, pint jars with lids, milk and plain yogurt.
With raw milk, you do not have to be nearly as carefull, as it takes care of itself quite well, but pasturized milk is essentially dead organisms, and its very easy for bad bacteria to grow in it.
So, make sure you are very clean in your process.
Fill your crockpot 1/2 full with warm water, and turn it on to warm.
Gently warm the milk up to 80 degrees on your stovetop, pour it into the pint jars, and then add 2 tblsp of yogurt, put the lid on and shake well.
Place jars in the pot, bring water level to the top of the jars, and then lay the pot lid on part way.
In an hour or so, check the temp of the water, and make sure its not to hot.
Take the lid off if it seems to warm.
Leave overnight, and you will have yogurt for breakfast.
Now, in case you are interested, if you were to use raw milk, you can order a raw starter that allows you to make yogurt at room tempature.
Makes for a very easy process, plus you will have a yogurt that has true probiotics in it
Karen, for the sprouted grain bread, my SIL said she hasn't made it, but her close friend has. She said that the first few loaves don't usually turn out and that with all the work that goes into it, it is cheaper to buy it already made.
As for the gluten free bread, it has garbanzo, fava, tapioca, and corn, I think. I have a loaf that I make that is yeast free, but it's a little sweeter. Not bad, but the one with yeast is more like regular wheat bread, so I like it better for sandwiches. I've tried reducing the water and it's only rising to the top of the pan before I bake it, so am not sure what. But I have heard other ladies say they have a hard time getting yeast breads to consistently turn out.
Oh, you can also buy a yogurt maker. My MIL has one. I think my SIL makes it the way Paula mentioned, though. Either way works great. I am really missing my raw milk.