Guest guest Posted July 26, 2002 Report Share Posted July 26, 2002 Robin, Have you tried souring your flours yet? I'm trying mine for my first time Sunday for a pancake brunch. Sally says in NT that letting whole wheat meal soak in cultured milk product for 24 hours breaks down the meal so much that when baked it tastes similar to white flour! I hope that's true!!! That would be awesome for cookies and pancakes! I'm going to have to soak mine in yoghurt. The only buttermilk B & C had was Gaerlick Farms, and there's says its " pasteurized " and the ingredients say " cultred 2/12 percent low fat milk " rather than " pasteurized 2 1/2 percent low fat milk, live active buttermilk culture " which seems to indicate their pasteurizing it _after_ culturing it! It's quite ambiguous, so I didn't risk it. The girl at dairy said she doesn't trust Gaerlick and suggested using yoghurt, as I was planning anyway. Peace and love of Christ also be with you, ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2002 Report Share Posted July 27, 2002 I make the soaked pancakes and waffles often. It feels easier in the morning, knowing that the meal is already picked out and half prepared. The taste wonderful. I've used spelt flour and soak in Kefir. I now soak all my flours before cooking, when I can. I'm soaking some now for zucchini bread tomorrow. Good luck, but I can't imagine anyone having any trouble with the recipes.Yum - @... ----- Original Message ----- From: L123 M123 Sent: Friday, July 26, 2002 10:24 PM Subject: Re: Whole grain flours > Have you tried souring your flours yet? I'm trying mine for my > first time > Sunday for a pancake brunch. Sally says in NT that letting whole > wheat meal > soak in cultured milk product for 24 hours breaks down the meal so > much that > when baked it tastes similar to white flour! I hope that's true!!! You might want to check out message #49 for this group. In the middle of the message are tips for making pancakes w/soaked flour. I haven't tried it yet, but I printed the message for when I do get around to making pancakes! Let us know how yours turn out. in MD ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/web/. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2002 Report Share Posted July 27, 2002 > Have you tried souring your flours yet? I'm trying mine for my > first time > Sunday for a pancake brunch. Sally says in NT that letting whole > wheat meal > soak in cultured milk product for 24 hours breaks down the meal so > much that > when baked it tastes similar to white flour! I hope that's true!!! You might want to check out message #49 for this group. In the middle of the message are tips for making pancakes w/soaked flour. I haven't tried it yet, but I printed the message for when I do get around to making pancakes! Let us know how yours turn out. in MD ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/web/. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2002 Report Share Posted July 27, 2002 > Robin, > > Have you tried souring your flours yet? I'm trying mine for my first time > Sunday for a pancake brunch. Sally says in NT that letting whole wheat meal > soak in cultured milk product for 24 hours breaks down the meal so much that > when baked it tastes similar to white flour! I hope that's true!!! I soak my flours all the time before baking with them. I hate to say it, but they don't turn out tasting like they were made with white flour. This is why I have been making such an effort to come up with a combination of flours to lighten the flavor. So far, for pancakes, my kids really like a combination of spelt and barley. Although they are not " light " flours and I don't use any white flour in the mix, they love the flavor in the pancakes. They don't like it in other things though. I'm not sure why, maybe because the pancakes are smothered with strawberries and/or syrup. Right now I am using a combination of 1/3 part whole grain flour, 1/3 part tapioca flour, and 1/3 part white flour. That's the best I can come up with right now for creating something that doesn't have a strong grain flavor/texture, and produces a light product. Using tapioca flour has helped to keep the use of white flour down to a minimum, so I am happy with this compromise for now. I just throw in some gelatin and a little bit of guar gum to make up for the lack of gluten in the tapioca flour. You may not even need to do that. There is probably enough gluten because of the whole grain and white flours, but I am not in the mood for another flop so I am using the gelatin and guar gum for now. I will be making a blueberry lemon coffee cake soon using this combination. I will let you know how it turns out. If you are interested I can post the recipe (if it turns out good). Anyway, every combination of flours has come up short for my family's expectations. The tapioca flour and white flour obviously have mild flavors. That is why I asked about which whole grain flour has the mildest flavor. The more mild the flavor, the happier my family will be with the results of my baked goods. I was hoping to save myself the grief of figuring out, by trial and error, which grain flour has the mildest flavor. I have done a lot of that (trial and error baking) already. The whole grain flour is the last component of my flour mixture that I need to figure out. I'll get it figured out one way or another. P.S. Is Saint Isaac the Syrian your favorite saint? Peace and Love of Christ be with you, Robin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2002 Report Share Posted July 28, 2002 When I soak flours I will soak extra and have some in the fridge all ready for use when needed. Eliminates always having to plan ahead. Grace, a Augustine I wish you enough sun to keep your attitude bright. I wish you enough rain to appreciate the sun more. I wish you enough happiness to keep your spirit alive. I wish you enough pain so that the smallest joys in life appear much bigger. I wish you enough gain to satisfy your wanting. I wish you enough loss to appreciate all that you possess. I wish you enough ''Hello's " to get you through the final goodbye. --anonymous ----- Original Message ----- From: Braun Sent: Friday, July 26, 2002 9:20 PM Subject: Re: Whole grain flours I make the soaked pancakes and waffles often. It feels easier in the morning, knowing that the meal is already picked out and half prepared. The taste wonderful. I've used spelt flour and soak in Kefir. I now soak all my flours before cooking, when I can. I'm soaking some now for zucchini bread tomorrow. Good luck, but I can't imagine anyone having any trouble with the recipes.Yum - @... ----- Original Message ----- From: L123 M123 Sent: Friday, July 26, 2002 10:24 PM Subject: Re: Whole grain flours > Have you tried souring your flours yet? I'm trying mine for my > first time > Sunday for a pancake brunch. Sally says in NT that letting whole > wheat meal > soak in cultured milk product for 24 hours breaks down the meal so > much that > when baked it tastes similar to white flour! I hope that's true!!! You might want to check out message #49 for this group. In the middle of the message are tips for making pancakes w/soaked flour. I haven't tried it yet, but I printed the message for when I do get around to making pancakes! Let us know how yours turn out. in MD ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/web/. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2002 Report Share Posted July 30, 2002 > > Robin, > > > > Have you tried souring your flours yet? I'm trying mine for my > first time > > Sunday for a pancake brunch. Sally says in NT that letting whole > wheat meal > > soak in cultured milk product for 24 hours breaks down the meal so > much that > > when baked it tastes similar to white flour! I hope that's > true!!! > > > I soak my flours all the time before baking with them. I hate to say > it, but they don't turn out tasting like they were made with white > flour. This is why I have been making such an effort to come up with > a combination of flours to lighten the flavor. So far, for pancakes, > my kids really like a combination of spelt and barley. Although they > are not " light " flours and I don't use any white flour in the mix, > they love the flavor in the pancakes. They don't like it in other > things though. I'm not sure why, maybe because the pancakes are > smothered with strawberries and/or syrup. Right now I am using a > combination of 1/3 part whole grain flour, 1/3 part tapioca flour, > and 1/3 part white flour. That's the best I can come up with right > now for creating something that doesn't have a strong grain > flavor/texture, and produces a light product. Using tapioca flour > has helped to keep the use of white flour down to a minimum, so I am > happy with this compromise for now. I just throw in some gelatin and > a little bit of guar gum to make up for the lack of gluten in the > tapioca flour. You may not even need to do that. There is probably > enough gluten because of the whole grain and white flours, but I am > not in the mood for another flop <>><><><><><><><>Remember Robin, you're conducting a lot of research and making many major changes so the success you're seeking will take lots of time. One thing that might help: When you change an ingredient only change the ingredient by approx. 10% each trial run. Dennis so I am using the gelatin and guar > gum for now. I will be making a blueberry lemon coffee cake soon > using this combination. I will let you know how it turns out. If > you are interested I can post the recipe (if it turns out good). > > Anyway, every combination of flours has come up short for my family's > expectations. The tapioca flour and white flour obviously have mild > flavors. That is why I asked about which whole grain flour has the > mildest flavor. The more mild the flavor, the happier my family will > be with the results of my baked goods. I was hoping to save myself > the grief of figuring out, by trial and error, which grain flour has > the mildest flavor. I have done a lot of that (trial and error > baking) already. The whole grain flour is the last component of my > flour mixture that I need to figure out. I'll get it figured out one > way or another. > > P.S. > Is Saint Isaac the Syrian your favorite saint? > > Peace and Love of Christ be with you, > Robin Quote Link to comment Share on other sites More sharing options...
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