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Why are my breads getting sour?

grassdudegrassdude Raw Newbie

I can’t figure out why my sprout breads get sour. Someone told me not to let the sprouts get too long, I’ve been careful to rinse the sprouting wheat or rye seeds often and only let the grains sprout a small shoot. I have been dehydrating at 105 or 110. Any suggestions are greatly appreciated.

Comments

  • pianissimapianissima Raw Newbie

    how thick? you may need to make bread “slices” rather than a loaf.

    if you set the temp to 135 (i think, check gabriel cousens’ book) for the first 3 hrs this will not start to heat the bread up, but just speed up evaporation of water. according to cousens… i’ve tried it and yeah, the food doesn’t ever feel hot.

    from your rejuvelac recipe, you said refrigerating them makes them stop growing. you might want to do that so that you aren’t accelerating their growth in the dehydrator. in other words, stunt their growth and then warm them up?

    i’m not a bread maker myself, but i thought i’d give it a go. =)

  • grassdudegrassdude Raw Newbie

    Thanks pianissima. I did try starting the bread at 145 for about 2 hours and it helped but after about 9 hours, it started to sour a little so I took it out and it was still a bit goowy in the middle. According to the Excalibur book, you can start it at 145 and the internal temp will not surpass the enzyme destroying temperatures for some time. The thing that bugs me is that all the recipes I have seen say to dehydrate at 105 or 110. Juliano in his famous uncook book says to dehydrate at 90. I wonder if the lower temperature would work. Maybe the 105-110 range promotes the bacteria growth?

  • sweetpeasweetpea Raw Newbie

    What recipe are you using. I make bread in about 2 hours.

     

  • ZoeZoe Raw Newbie

    You say you let the grain sprout until it has a small tail, don’t go by the length of the tail, sprout for 24 hours only then use. Whenever this happens to me it is always the sprouting gone too long that is the problem. Also try putting something sweet like apples in the bread. My recipe is good, it’s here: http://www.goneraw.com/recipes/380-Zoe-s-Bread-

  • grassdudegrassdude Raw Newbie

    Sweetpea, I am using recipes from Alissa Cohen’s book, and Juliano’s book. I will check out your recipe. Just checked out rawlifestyle.co.uk. Beautiful recicpes, I love it

    Thanks Zoe, your suggestions make a lot of sense and I like your recipe.

  • grassdudegrassdude Raw Newbie

    Sweetpea, I just bought your book. Just want to support you and your great recipes.

  • sweetpeasweetpea Raw Newbie

    Thank you grassdude, I hope you have lots of fun with it. I have another book coming out shortly.

  • omshantiomshanti Raw Newbie

    i never had any success from the essence bread recipes from julianos, it alwyas tasted really sour no matter if i strated it on a higher temp for the first few hours…id be interested to try it at his resteraunt….sorry im no help i stick ot onion bread and othr veggie pulp recipes i have way more luck with those

  • grassdudegrassdude Raw Newbie

    omshanti, It’s nice to know I’m not the only one having this problem (misery loves company :-) There must be a way to make it work. I bought a digital thermometer. I am going to keep it at high temperature until the internal temp of the bread gets close to 115. It’s getting personal like I have to solve the problem.

  • evergreenevergreen Raw Master

    hi everyone…i’m really new to dehydrating,but i did notice that everything dries quicker and more evenly on parchment paper placed on the mesh sheets,instead of teflex. think it may allow the air to reach the underside of whatever you are drying.also,i’ve never made anything more than 1/4 inch thick.hope this helps.

  • sweetpeasweetpea Raw Newbie

    I’ve just sprouted and dried spelt grain which I’m going to make sourdough bread with. I’ll post to let you know how it goes.

  • elizabethhelizabethh Raw Newbie

    same thing happened to my kamut bread, no fun and very disapppointing, i know! apparently i don’t react well to grains anyway, so i won’t be trying that again.

  • grassdudegrassdude Raw Newbie

    I’m going to figure out this problem if it’s the last thing I do. It’s getting personal. I may have the answer. I started a carrot raison bread at 145 for the first 3 hours.. I bought a digital thermometer, I am monitoring the internal temperature of the bread and it has not exceeded 106. After 3 hours, I have turned it down to 118 and it has been there for over an hour. The temperature is still around 106, more good news. I will keep it at 118 and monitor the temperature. The internal temp of the bread never seems to reach the temp setting of the dehydrator, at least not for a long time. I think it will work. The low temperatures suggested in all the recipe books don’t seem to work. I have been real careful to keep the sprouts nice and clean and have had to throw out 4 sour breads I think it helps to keep the dough kind of dry, like if you add water, just add enough to make it turn in the food processor.

  • grassdudegrassdude Raw Newbie

    I have found a solution. Just made a pumpernickel bread, it came out perfect, just like the manna bread you buy at Whole Foods. I was having the same problem with everything going sour. I threw away 4 projects in a row because they all went sour. I am happy to report that I have solved the problem. The dehydrating temperatures in all the recipe books don’t work. If you read the book from excalibur (optional with the dehydrator) it says you can start things at 145 for 2 or 3 hours and the internal temperature of the food will not get hot enough to destroy the enzymes because it takes quite a while for the food to reach the temperature of the air inside the dehydrator. Gabriel Cousins in one of his books says to start at 135. After 2 or 3 hours (depending on the thickness and density of the food) I turn it down to around 120. To monitor the temperature, I bought a digital oven thermometer. Just monitor the temperature of the food by sticking the thermometer inside it every hour or 2 until you get comfortable with the technique. You can play around with the temperatures you use as well. Now I can “bake” with confidence that it will not turn sour and I will not destroy the enzymes.

  • bittbitt Raw Newbie

    that is a good idea to get a digital thermometer. thanks for the tip.

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