Re: Sprouted Grains/ & introduction

[Guest guest]

It also states in NT that sourdough whole wheat bread is good because of the

slow rising of the sourdough. Probably it's still not as good as sprouted, but

we buy both, and we really enjoy the sourdough whole wheat. I've found a brand

I'm very happy with at Nature's Wild Oats Market.

Michele

Hi

please let us know how your bread turns out.

I've been meaning to experiment with some myself.

Although, I was going to try soaking whole wheat flour

in yogurt instead of sprouting it. I also would like

to adapt it for my bread machine, if that's possible.

Has anyone tried anything like this before?

BTW, I'm new to the list. And fairly new to this way

of eating. I've had Sally's book for a couple of

months. I have lots of questions, but will try not to

bombard you all. =)

Jordan

--- Braun <paul@...> wrote:

> One last question, since sprouted grains are

> supposed to be so much better

> for our digestive track, can I use 100% sprouted

> flour in bread?

>

> Thanks

>