my first soured pancakes

[Guest guest]

Well, I soured my fresh wheat flour for the first time... it was delicious!

I ground the flour in a coffee grinder, not having a mill, and it came out

fine, but I had to do a little sifting and regrinding. I soaked it in

yoghurt because the only buttermilk I could find it was ambiguous as to

whether it was pasteurized before or after culturing.

I soaked them for about 19 hours and made pancakes. They were really good

and even my best friend who is not used to eating whole grains thought they

were delicious. No, they don't quite taste like white flour (they're better

maybe), but I see what Sally means: they don't have the typical

characteristcs of 100% whole grains, such as hard digestion, heavyness, thick

flavor, etc. My firend who had them thinks that 100% whole wheat bread from

the store is disgusting, and I don't really like it either, but the soaked

flour does not have the heavy taste. However, they still have a fuller, or

richer, taste than white flour. Whether you like a fuller taste or an

emptier taste I suppose depends on your individual taste.

I didn't get to check out message 49 yet cause I've been so busy, but just

followed the NT recipe. Had them with maple syrup yesterday, but tried it

with butter and honey today, which I've never tried, and I thought that was

really good too.

Chris

____

" 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