Guest guest Posted January 11, 2009 Report Share Posted January 11, 2009 On 1/11/09, Alysia Humphries <alysiahumphries@...> wrote: > > I am experimenting with the temperature but I don't go above 200 degrees > as I want to keep the enzymes from being killed. I thought enzymes don't survive past 115 degrees? > That is another reason I would like to learn to do it - so that > if there is ever a time when I don't have a power source for > cooking, I can still make bread with just some wheat and > water to sprout it with. What would you use to grind it? I'd love to know about a no-electricity alternative to a food processor. Well, actually, I know of one which is that you can hook a blender or food processor up to a bicycle, but is there something smaller that sits on a countertop? Maybe one of those old-fashioned hand-crank meat grinders? Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2009 Report Share Posted January 11, 2009 I think the hand crank meat grinder is a good idea! But I thought, maybe a morter and pestle? :~) Thia On Sun, Jan 11, 2009 at 11:03 PM, Sparrow R <sparrowrose@...>wrote: > > What would you use to grind it? I'd love to know about a > no-electricity alternative to a food processor. ... > Maybe one of those old-fashioned hand-crank meat grinders? > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2009 Report Share Posted January 11, 2009 My grandmother used her mortar and pestle to make delicious meals during her healthy and happy 107 years. > > What would you use to grind it? I'd love to know about a > no-electricity alternative to a food processor. ... > Maybe one of those old-fashioned hand-crank meat grinders? > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2009 Report Share Posted January 11, 2009 I've read alot about dehydrating... I've never actually done any but they say not to go over 105 degress F so as not to kill the good stuff... that is what I read.... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 Awesome!! What sorts of things did she use it for? On Mon, Jan 12, 2009 at 12:26 AM, Barbara Reilley <creativeplane1@...>wrote: > My grandmother used her mortar and pestle to make delicious meals during > her healthy and happy 107 years. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 On 1/11/09, Barbara Reilley <creativeplane1@...> wrote: > > My grandmother used her mortar and pestle to make > delicious meals during her healthy and happy 107 years. I've used a mortar and pestle off and on during my adult life and enjoyed it, but if it came down to grinding a cup of wheat, sprouted, in a mortar and pestle to bread dough consistency I'd just go without bread. So not worth the carpal tunnel. Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 I'm not sure what the temperature cut off is before the enzymes start getting fried - I had read something that led me to believe that under 200 degrees was OK, but I really don't know. So, for those of you who cook your bread at closer to 100 degrees, how long do you need to cook it to get it to cook through? A day? I am still learning and experimenting, haven't had a really successful loaf yet but I am having fun trying, and if nothing else eating the sprouts for a snack is yummy. Alysia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 On Mon, Jan 12, 2009 at 8:38 AM, Alysia Humphries <alysiahumphries@...> wrote: > So, for those of you who cook your > bread at closer to 100 degrees, how > long do you need to cook it to get it to > cook through? I cook mine at 100 for 12 hours. Then it has to sit and cool for another 2 to 3 to maximize the flavor. Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 Bobsredmill.com has hand operated mills. > > I am experimenting with the temperature but I don't go above 200 degrees > as I want to keep the enzymes from being killed. I thought enzymes don't survive past 115 degrees? > That is another reason I would like to learn to do it - so that > if there is ever a time when I don't have a power source for > cooking, I can still make bread with just some wheat and > water to sprout it with. What would you use to grind it? I'd love to know about a no-electricity alternative to a food processor. Well, actually, I know of one which is that you can hook a blender or food processor up to a bicycle, but is there something smaller that sits on a countertop? Maybe one of those old-fashioned hand-crank meat grinders? Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 Hello Sparrow... what do you use to get something to stay at one hundred degrees for so long? > So, for those of you who cook your > bread at closer to 100 degrees, how > long do you need to cook it to get it to > cook through? I cook mine at 100 for 12 hours. Then it has to sit and cool for another 2 to 3 to maximize the flavor. Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 On 1/12/09, Kornblau <bacteriapimp@...> wrote: > > Hello Sparrow... what do you use to get something to > stay at one hundred degrees for so long? Optimal is a dehydrator but I don't have one yet. I currently use my oven on warm with a remote thermometer (available for $10 on amazon) to keep track of the temperature inside. Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 That could work... I ask because the big trick in sprouting brown rice is how to keep the temperature of the water between 85 and 100 degress.... I use a hemp sack and put the hemp sack in a foot massager.. which is on heat... other people rig a single electric hot plate burner with a light switch dimmer... > > Hello Sparrow... what do you use to get something to > stay at one hundred degrees for so long? Optimal is a dehydrator but I don't have one yet. I currently use my oven on warm with a remote thermometer (available for $10 on amazon) to keep track of the temperature inside. Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 You are fully right to question the 2nd article, it is a satire, did you read the footnote of the article, it says this: * Actually I never tasted Ezekiel 4:12 bread because it doesn't exist (although Ezekiel 4:9 bread does). No doubt it would taste abominable. This is satire but, no doubt, there will be some gullible Christians that will believe anything. They don't read footnotes do they? Best wishes, Aletta > > Thanks Mike I have printed the 3 recipies that came with the first link. As for the second link, I am not sure that I believe the report. I have never seen either of the products on the store shelves, especialy the last one. The products are not listed on " Food for Lifes " web site. > > > Smyrna, TN > US Zone 6b > >> http://www.nobeliefs.com/washingtonnews/EzekielBread.htm > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2009 Report Share Posted April 8, 2009 how bout we each send a note to customer service? _www.foodforlife.com_ (http://www.foodforlife.com) or email _info@..._ (mailto:info@...) in the meantime,, manna bread's good too !! Sylvetsky Earth Soup, LLC Cert. Reflexology/Nutrition ACIM-EFT-Immunics- www.earthsoup.net **************New Deals on Dell Netbooks – Now starting at $299 (A HREF=http://pr.atwola.com/promoclk/100126575x1219939010x1201342897/aol?redir=htt\ p:%2F %2Fad.doubleclick.net%2Fclk%3B213771626%3B35379597%3Bw) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2009 Report Share Posted April 9, 2009 And we shouldn't forget --- we can just not eat bread. I nibble on rice crackers when I feel the urge for a grain carb. Rarely do bread anymore. On Wed, Apr 8, 2009 at 9:17 AM, <lescase@...> wrote: > > > how bout we each send a note to customer service? _www.foodforlife.com_ > (http://www.foodforlife.com) or email _info@...<_info%40foodforlife.com>_ > > (mailto:info@... <info%40foodforlife.com>) > in the meantime,, manna bread's good too !! > > Sylvetsky > > Earth Soup, LLC > Cert. Reflexology/Nutrition > ACIM-EFT-Immunics- > www.earthsoup.net > **************New Deals on Dell Netbooks – Now starting at $299 (A > HREF= > http://pr.atwola.com/promoclk/100126575x1219939010x1201342897/aol?redir=http:%2F > %2Fad.doubleclick.net%2Fclk%3B213771626%3B35379597%3Bw) > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2009 Report Share Posted April 10, 2009 On Apr 9, 2009, at 8:39 AM, s wrote: > And we shouldn't forget --- we can just not eat bread. > I nibble on rice crackers when I feel the urge for a grain carb. > Rarely do bread anymore. What's bread??? (LONG time since I ate any. I'm a rice cracker gourmet though!) ..........So I agree, Irene. -- Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom. P.O. Box 4703 Spokane WA 99220. www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.) " Man who say it cannot be done should not interrupt one doing it. " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2011 Report Share Posted April 28, 2011 I was wondering if a sprouted Bread like Ezekiel Bread would be allowed on the diet for small portions? Thanks for any help. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.