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omshanti
Raw Newbie
In keeping with a granny thomas tradition i just threw a whole dehydrators worth of experimental bread to my chickens…only difference was i had to hike over to my coop instead of throw it directly off the back porch! ugh, i used the juliano bread recipe and sprouted all the wheat berries, ect ect, so this three day project yeilded me zip!!!! do all sprouted things have that god awful bitter aftertaste? cause if so, ill not be wasteing my time again! and the bread was so pretty in the book!!! sigh. the fresh sprouts tasted fine, the bread eh, not so much ill stick to my nut breads thanks…any one else have this deal witht he sprouts tastesing ..i dont know .. after-tastey, bitter?
Comments
I haven’t tried the Juliano bread (what kind of bread recipe is it)but my sprouts don’t really taste bitter. My guess is that you sprouted them too long? Was this your first sprouting experiment?
How long were the tails on your sprouts? You don’t need a super long tail for breads. I found that I don’t really like wheatberries in bread for myself. I like rye. Or if I have some wheatberries – I will mix them with rye or barley. Or make sure I put lots of spices and veggies in my breads.
I saw Juliano on youtube saying only to sprout for 24 hours until a tail 1mm long appeared. I always put sweet things into my bread to counter the botterness. Try my recipe? http://www.goneraw.com/recipes/380-Zoe-s-Bread-
the tails on my sprouts where tiny…hmmm where do i find rye? none of the food stores i go to carry it, i’ll try your rrecipe zoe, but one of mine had cinnimon and raisin and the other mango apricot, i was truelly bummed!! thanks guys.
The local coop near me sells organic rye. I think I have seen it at Whole Foods. If not you can buy it on line. I think NaturalZing has it.
Hi Omshanti! I’m sure you’ll get this in no time- but what about sprouting, grinding, and dehydrating the grain you are working with and then making your own sprouted flour? Then add that flour to the other ingredients\recipes and dehydrate. I think it may have been too wet and fermented.
Caraway seed may take your cares away too!
The sugar in the dried fruit probably helped the fermentation process. You may want to mix the dough and then once you have it on the dehydrator, then press the fruits in just a little on the top.
I hope this helps! =)
aha! sprouting then dehydrating… i will experiment next week with it…. also i tried sprouting brown rice too, and it smelled, well like vomit!( sorry…. i know thats gross) but i couldnt get past that so i tossed it too, i was hopeing for my masala recipe to have some but i used squash “rice” instead! hmm thanks W.E. ill try that sprouting grinding thingy…...
Hi Omshanti! I also read that if you are really going to get into sprouting to get hydrogen peroxide – food grade- and put a few drops of that in with the water to cut down on bacteria growing in roots.
This idea is pulled out of the air here but what if you had a jug of rinse water and had orange or lemon zest in it and poured that over the sprouts to give them a little flavor?! I was thinking edible flower petals if you have any just growing around. We have hybiscus everywhere here and they make a great tea.
The other thig would be to put a stone in the jar or what ever you are sprouting in. I am thinking there are some that could add minerals or absorb the off-gassing that is happening.