The Milk Book and soaking flour

[Guest guest]

I called the number in the back of the book and they said they don't

print it anymore

On Fri, 22 Feb 2002 09:18:25 -0800 (PST) sanderson <walkermtn@...>

writes:

Hi, could someone give me a source for The Milk Book.

PPNF no longer carries it.

[Guest guest]

If the book is no longer in print, then it can be made

available for free in electronic form by lending a

copy to an owner of http://www.soilandhealth.org/ and

letting him scan it.

A quote from his site: " This is a free public library

offering a tightly focused collection of books on

holistic agriculture, holistic health, self-sufficient

living, and personal development. Most of the titles

in this library are out of print. Some can be quite

hard to find; many of these books are old enough to be

public domain materials. "

Roman

--- bianca3@... wrote:

> I called the number in the back of the book and they

> said they don't

> print it anymore

>

__________________________________________________

[Guest guest]

Someone might check with Dr. s directly first or perhaps run a

scan on books in print at the local library or bookstore.

On Fri, 22 Feb 2002 10:50:14 -0800 (PST) Roman <r_rom@...> writes:

If the book is no longer in print, then it can be made

available for free in electronic form by lending a

copy to an owner of http://www.soilandhealth.org/ and

letting him scan it.

A quote from his site: " This is a free public library

offering a tightly focused collection of books on

holistic agriculture, holistic health, self-sufficient

living, and personal development. Most of the titles

in this library are out of print. Some can be quite

hard to find; many of these books are old enough to be

public domain materials. "

Roman

--- bianca3@... wrote:

> I called the number in the back of the book and they

> said they don't

> print it anymore

>

__________________________________________________

[Guest guest]

Deanna wrote,

" my thought it that instead of soaking the flour, one would need to use flour

from sprouted grains. that is, sprout the grains, dry them, grind them into

flour and bake as normal with yeast. "

Has anyone ever tried this?

Sonja in IA

[Guest guest]

I had heard of through Sheri about making bread adn then putting it in a cooler

place like a basement and then punching it down every 2 hours until about 7

hours are finished. (I think this is right??)

My question is though... I think it is more than the soaking of the grains, It

is also not using bakers yeast.

Fom NT p 465 (first edition)

" Baking with natural leaven is in harmony with nature and maintains the

integrity and nutrition of the cereal grains used. The process helps to increase

and reinforce our body's absorption of the ceereals nutrients. Unlike yeasted

breads that diminishes, even destroys much of the grain's nutritional value.....

When yeast was first introduced in France, at the court of Louis XIV in March

1668, because at that time the scientists already knew that the use of yeast

would imperil the peaple's health, it was strongly rejected. Today, yeast is

used almost universally, without any testing, and the recent scientific evidence

and clinical findings are confirming the ancient taboos with biochemical and

bio-electonic valid proofs that wholly support that age-old common sense

decision. " Jacques Delongre

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: The Kepfords

Sent: Friday, February 22, 2002 2:02 PM

Subject: The Milk Book and soaking flour

Deanna wrote,

" my thought it that instead of soaking the flour, one would need to use flour

from sprouted grains. that is, sprout the grains, dry them, grind them into

flour and bake as normal with yeast. "

Has anyone ever tried this?

Sonja in IA

[Guest guest]

> I had heard of through Sheri about making bread adn then putting it

in a cooler place like a basement and then punching it down every 2

hours until about 7 hours are finished. (I think this is right??)

>

> My question is though... I think it is more than the soaking of the

grains, It is also not using bakers yeast.

>

> Fom NT p 465 (first edition)

> " Baking with natural leaven is in harmony with nature and maintains

the integrity and nutrition of the cereal grains used. The process

helps to increase and reinforce our body's absorption of the ceereals

nutrients. Unlike yeasted breads that diminishes, even destroys much

of the grain's nutritional value..... When yeast was first introduced

in France, at the court of Louis XIV in March 1668, because at that

time the scientists already knew that the use of yeast would imperil

the peaple's health, it was strongly rejected. Today, yeast is used

almost universally, without any testing, and the recent scientific

evidence and clinical findings are confirming the ancient taboos with

biochemical and bio-electonic valid proofs that wholly support that

age-old common sense decision. " Jacques Delongre

>

> 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: The Kepfords

> @y...

> Sent: Friday, February 22, 2002 2:02 PM

> Subject: The Milk Book and soaking flour

>

>

> Deanna wrote,

>

> " my thought it that instead of soaking the flour, one would need

to use flour

> from sprouted grains. that is, sprout the grains, dry them, grind

them into

> flour and bake as normal with yeast. "

>

> Has anyone ever tried this?

> Sonja in IA

>

YES to some degree!

I tried making sprouted bread w/o a recipe. I either used 100% wheat

sprouts or 50-50 wheat sprouts and flour with baker's yeast and I did

not dry and grind the sprouts. I had a pasty mess. This procedure

didn't work! I imagine it will work well drying and grinding the

sprouts.

I'm wondering if today's natural yeast is very similar to our

ancestors natural yeast. Have yeasts and other microorganisms changed

due to today's environment,etc? Would you get the same natural

starter placing the moist flour on the counter today as our ancestors

did? Regards, Dennis

>

>

[Guest guest]

Thank you, Becky. I made sour dough rye one time, with no yeast - I ended up

eating it all, but it was pretty austere. I'll have to try this. I get some

pretty good bread in town, but at $3 to $4 a loaf it's worth it to make your

own.

Peace,

Kris , gardening in northwest Ohio

----- Original Message -----

From: beckymauldin2001 <beckymauldin@...>

< >

Sent: Friday, February 22, 2002 12:41 PM

Subject: Re: The Milk Book and soaking flour

> To make regular yeast

> > bread (not sourdough), how would you go about with

> > soaking and preparing the bread? Would you soak in

> > water or milk or either? And do you need an acid in

> > there too?

>

> There is a good bread recipe in the archives for soaked yeast bread.

> See message # 464. You mix part of the ingredients the night before,

> and add the rest the next morning. Type in " sourdough " also and you

> will get all kinds of posts from the archives...

>

> Becky

>

>

>

>

[Guest guest]

Becky,

I tried sending this to your email but it bounced back,so I'll send it to

the list.

I would think that a glass meatloaf pan would work - or anything glass. I've

been making corm bread in glass pans

Peace,

Kris , gardening in northwest Ohio

----- Original Message -----

From: leslieiniowa <leslieiniowa@...>

Kris. <Kris.@...>

Sent: Thursday, February 28, 2002 10:31 AM

Subject: Re: The Milk Book and soaking flour

>

> > Thank you, Becky. I made sour dough rye one time, with no yeast - I

> ended up

> > eating it all, but it was pretty austere. I'll have to try this. I

> get some

> > pretty good bread in town, but at $3 to $4 a loaf it's worth it to

> make your

> > own.

> > Peace,

> > Kris , gardening in northwest Ohio

> >

> > ----- Original Message -----

> > From: beckymauldin2001 <beckymauldin@h...>

> > < @y...>

> > Sent: Friday, February 22, 2002 12:41 PM

> > Subject: Re: The Milk Book and soaking flour

> >

> >

> > > To make regular yeast

> > > > bread (not sourdough), how would you go about with

> > > > soaking and preparing the bread? Would you soak in

> > > > water or milk or either? And do you need an acid in

> > > > there too?

> > >

> > > There is a good bread recipe in the archives for soaked yeast

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