Re: and sweetening sour (was to soak, or to sprout and soak?

[Guest guest]

Another question--

I'm thinking that if I do sour the dough with yogurt or something, I can

still make it " sweet " by adding more sweetener to compensate for the sour,

thereby achieving a lighter texture but without a sour taste.

Does anyone have any speculation or experience on whether this would work?

Thanks,

Chris

In a message dated 12/7/02 10:31:51 PM Eastern Standard Time,

ChrisMasterjohn@... writes:

> Hi gang,

>

> I'm going to be doing some Christmas baking soon. I was hoping to make

some

>

> NT-friendly version of sweet bread, though I can't imagine how hard this

is

> going to be, given that sweet bread is generally an all-day affair.

>

> Anyways, I really want to sprout some wheat for it. I've never sprouted

> anything before, or made my own NT bread, b/c I just by the Shiloh Farms

> sprouted bread in the store.

>

> Does sprouting lighten the texture like soaking does? I know the acid

from

> cultured dairy breaks down lots of things besides phytates that make the

> texture much better for pancakes, for example, but I was wondering if

> sprouting also does this.

>

> If not, I was thinking of maybe soaking _after_ sprouting and drying.

Does

> this make sense?

>

> Does anyone have any suggestions of which would be better, or maybe a

combo

> of the two?

>

> Or better yet , does anyone have their own NT-friendly version of sweet

> bread?

>

> Thanks,

> Chris

>

____

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