Sprouted grains vs. soaked (in buttermilk) and wheat bran questions.... - Mothering Forums

Forum Jump: 
 
Thread Tools
#1 of 4 Old 02-05-2011, 02:04 PM - Thread Starter
 
Chloe'sMama's Avatar
 
Join Date: Oct 2008
Location: Fresno
Posts: 3,148
Mentioned: 1 Post(s)
Tagged: 0 Thread(s)
Quoted: 2 Post(s)

I just bought a VitaMix!!!  I am super super excited about it.  I also got the dry blender that goes with the base, so I can grind my own flour.  My biggest question:

 

Is it better nutritionally to buy Ezikiel sprouted grain bread or to grind my own wheat berries and soak my flour overnight in buttermilk? I am pretty darn new at TF (I don't even know if you could say we are TF, but heading that way....)

 

I know I can not grind sprouted grains in my dry blender.

 

Also, I was reading a TF blog and there was something on there about wheat bran causing breakdown of teeth?  If that is true, what to do about grains?

 

Thanks!


SAHM to Chloe«- 6/2008 (10 lbs, 5 oz), Hannah- 9/2010 (9 lbs, 12 oz), Liam- 2/2013 (9 lbs, 6 oz)

Chloe'sMama is offline  
#2 of 4 Old 02-06-2011, 03:27 PM
JMJ
 
JMJ's Avatar
 
Join Date: Sep 2008
Posts: 2,301
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)

If you were going to buy a bread, the Ezekiel bread is a great option.  Grinding and soaking your flour is also a great option, and you can actually grind sprouted flour.  You sprout the wheat berries and then dry them in the oven before you grind them.  Sprouted flour will work well for most baking, but not sourdough bread.

JMJ is offline  
#3 of 4 Old 02-07-2011, 07:53 AM - Thread Starter
 
Chloe'sMama's Avatar
 
Join Date: Oct 2008
Location: Fresno
Posts: 3,148
Mentioned: 1 Post(s)
Tagged: 0 Thread(s)
Quoted: 2 Post(s)

Can I grind my sprouted grains and then soak that in buttermilk overnight?  I do love sourdough, but it seems like a lot of work.

Thanks


SAHM to Chloe«- 6/2008 (10 lbs, 5 oz), Hannah- 9/2010 (9 lbs, 12 oz), Liam- 2/2013 (9 lbs, 6 oz)

Chloe'sMama is offline  
#4 of 4 Old 02-07-2011, 08:50 AM
JMJ
 
JMJ's Avatar
 
Join Date: Sep 2008
Posts: 2,301
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)

There wouldn't be a need.  We soak grains to overcome enzyme inhibitors and break down phytic acid so that we can absorb the nutrients that are there.  We grind flour ourselves because it loses nutrients quickly once it's ground.  Sprouting grains does everything soaking does as well as increasing micronutrient content.  It's a lot of work to sprout wheat, but if you can, it would be best to use sprouted grains for everything except sourdough.  Sourdough isn't much more difficult than yeast bread, IME.

JMJ is offline  
Reply

Quick Reply
Message:
Drag and Drop File Upload
Drag files here to attach!
Upload Progress: 0
Options

Register Now

In order to be able to post messages on the Mothering Forums forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
If you do not want to register, fill this field only and the name will be used as user name for your post.
Password
Please enter a password for your user account. Note that passwords are case-sensitive.
Password:
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:

Log-in

Human Verification

In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.



User Tag List

Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page


Forum Jump: 

Posting Rules  
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off