Guest guest Posted January 31, 2009 Report Share Posted January 31, 2009 , > Also, if bran is bad stuff isn't bran a part of all whole grains? do > we eliminate it through soaking or some other method? Clive from the _Bread Dread_ thread: [poster] the bag was labelled " Unbleached White Flour " but I thought it was a wee bit dark for unbleached and suspect that it was merely super-sifted and there were tiny bits of bran in there. Could this have caused the lack of sour taste? [Clive] AS I SAID, THIS IS NOT SOUR BREAD. THE UNBLEACHED FLOUR YOU USED WAS EXACTLY RIGHT. I DON'T USE THE WORD " WHITE " , I USE " PLAIN " FLOUR. AS YOU DESCRIBED, IT'S OFF-WHITE, STILL WITH ALL THE NUTRIENTS, AND JUST A TOUCH OF FINER BRAN PARTICLES - PERFECTO. [poster] Also, are you sure that bran, even if super-fermented, would remain undigestible? Is there a possibility that it serves a medicinal purpose in SOME people and was never intended to be an everyday food for all people in a population? I mean, they say everything has a purpose - the bad stuff in whole grains has been made into a supplement for people with certain conditions. So for me the big issue is: just how much tradition can we truly go back to, without considering all intervening developments in our own civilizations' evolution? [Clive] NO, IT'S A MODERN ABERRATION, AND THERE'S ADEQUATE ROUGHAGE ANYWAY IN THAT FLOUR YOU USED, AND DIGESTIBLE TOO. I ONCE FERMENTED A DOUGH MADE WITH FRESH WHOLEMEAL FLOUR FOR 48 HOURS!! AND STILL IT WAS ACIDIC AND INDIGESTIBLE. ______ So it looks like what you want is ***fresh*** whole flour that has been super sifted, be it white wheat, red wheat or something else. -- " The president addressed Congress the other day. I don't know which was scarier -- the speech, or Congress cheering him on. He invoked Lincoln. Whenever a president is going to get us in serious trouble, they always use Lincoln. " -- Victor Milson, space adviser to the U.S. president, reporting ominous news from home to his friend Dr. Heywood Floyd (who is in the vicinity of Jupiter); from the film 2010: The Year We Make Contact. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2009 Report Share Posted January 31, 2009 you mentioned she has a blog site? do you know the address? thanks, lisa > > aaaah, Heidi - anyone know what she's up to these days and how she's doing? > > Not sure how long I've been in this group......4 years?.....and she was one > > of the people I remember who was quite active and quite informative. > > > > Nanette L. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2009 Report Share Posted January 31, 2009 Okay, I am a bit confused! So then a whole grain white wheat berry wouldn't do the trick unless I sift it at home after I grind it? How does one sift the flour? I know, i need to buy that book and I plan on it soon. Also, what about the nutrients that are present in the bran? Any bread made from these milled flours would seem to have no nutrient value then? I should just stop eating grains anyway! Thanks, lisa So it looks like what you want is ***fresh*** whole flour that has been super sifted, be it white wheat, red wheat or something else. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2009 Report Share Posted January 31, 2009 maybe i need to get a set up like this: /video.google.com/videoplay?docid=-8609589974093540545! lisa > > Okay, I am a bit confused! > > So then a whole grain white wheat berry wouldn't do the trick unless I > sift it at home after I grind it? How does one sift the flour? > > I know, i need to buy that book and I plan on it soon. > > Also, what about the nutrients that are present in the bran? Any bread > made from these milled flours would seem to have no nutrient value then? > > I should just stop eating grains anyway! > > Thanks, > lisa > > So it looks like what you want is ***fresh*** whole flour that has > been super sifted, be it white wheat, red wheat or something else. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2009 Report Share Posted February 1, 2009 http://eatingoffthefoodgrid.blogspot.com/ > > > aaaah, Heidi - anyone know what she's up to these days and how > she's doing? > > > Not sure how long I've been in this group......4 years?.....and > she was one > > > of the people I remember who was quite active and quite informative. > > > > > > Nanette L. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2009 Report Share Posted February 1, 2009 I hope this link works: video.google.com/videoplay?docid=-8609589974093540545 if it doesen't, you can paste it into google search bar. lisa > > > > Okay, I am a bit confused! > > > > So then a whole grain white wheat berry wouldn't do the trick unless I > > sift it at home after I grind it? How does one sift the flour? > > > > I know, i need to buy that book and I plan on it soon. > > > > Also, what about the nutrients that are present in the bran? Any bread > > made from these milled flours would seem to have no nutrient value then? > > > > I should just stop eating grains anyway! > > > > Thanks, > > lisa > > > > So it looks like what you want is ***fresh*** whole flour that has > > been super sifted, be it white wheat, red wheat or something else. > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2009 Report Share Posted February 1, 2009 , > Hi Carolyn, > > Thanks for this link to Heidi's blog. I wonder why she is going by a > different name, , on the Gluten Free list. For privacy purposes regarding her clientele, which is why I emailed it to you rather than post it on the list. More about grains after I watch Arizona win the SuperBowl <g> -- It doesn't matter how many people don't get it. What matters is how many people do. If you have a strong informed opinion, don't keep it to yourself. Try and help people and make the world a better place. If you strive to do anything remotely interesting, just expect a small percentage of the population to always find a way to take it personally. F*ck 'em. There are no statues erected to critics. - Ferriss Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2009 Report Share Posted February 4, 2009 , > Okay, I am a bit confused! > > So then a whole grain white wheat berry wouldn't do the trick unless I > sift it at home after I grind it? Right. Being white refers to the varietal color, not that the bran and germ have been removed. > How does one sift the flour? Wow, it seems that all flour comes pre-sifted these days. When I was a kid sifting flour was common. http://www.wikihow.com/Sift-Flour http://www.expertvillage.com/video/39783_cooking-techniques-baking-flour-sift.ht\ m > Also, what about the nutrients that are present in the bran? Gone. > Any bread > made from these milled flours would seem to have no nutrient value then? Yes they would. Even bleached unenriched flour has nutrients. I couldn't find a listing for fresh unbleached unenriched wheat flour but you can look at its refined counterparts and get an idea of what might be there. > I should just stop eating grains anyway! If you can't make them work for you nutritionally, then sure. -- It doesn't matter how many people don't get it. What matters is how many people do. If you have a strong informed opinion, don't keep it to yourself. Try and help people and make the world a better place. If you strive to do anything remotely interesting, just expect a small percentage of the population to always find a way to take it personally. F*ck 'em. There are no statues erected to critics. - Ferriss Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2009 Report Share Posted February 4, 2009 , I'd like to comment on the sourdough bread, since I've been making that for 2 years now. I've learned it from a lady who has been making her own bread for 30 years. I grind 500 g of rye on my mill, add 520 ml water, spices and the sour dough and let sit overnight (covered, at least 12 hours). Then another 500 ml water and 500 g rye get added and the dough sits for 6-9 hours. Then 250 ml finely ground spelt is added and 2 tsp salt. Let sit for 30 min, then bake. The bread turns out great and everybody loves it. My dad still remembers when his mother used to bake sourdough rye bread in the 1940's. Back then there was no time to bake weekly, so they made enough bread to last 6-8 weeks. These loafs were stored in a well aired place under the roof. When they turned to be too hard then pieces of that bread were put in warm milk and soaked, then eaten. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2009 Report Share Posted February 4, 2009 so the kids are buying pre-sifted flour now? pfft... tb " get those kids off my lawn " - tb --- In , <slethnobotanist@...> wrote: > Wow, it seems that all flour comes pre-sifted these days. When I was a > kid sifting flour was common. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2009 Report Share Posted February 5, 2009 Ha! If you got the space, desire and wherewithal, go for it :-) On Sat, Jan 31, 2009 at 11:03 AM, lisa_mc_connell <mmlisa2@...> wrote: > maybe i need to get a set up like this: > /video.google.com/videoplay?docid=-8609589974093540545! > > lisa > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2009 Report Share Posted February 5, 2009 Well I know **you** never bought pre-sifted flour :-) On Wed, Feb 4, 2009 at 1:18 PM, downwardog7 <illneverbecool@...> wrote: > so the kids are buying pre-sifted flour now? > > pfft... > > tb > > " get those kids off my lawn " - tb > > > >> Wow, it seems that all flour comes pre-sifted these days. When I was a >> kid sifting flour was common. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2009 Report Share Posted February 6, 2009 wait, so the sifting i did as a kid actually will sift out the bran? I guess I never realized that because I was always sifting enriched, bleached white flour! lisa --- In , <slethnobotanist@...> wrote: > > , > > > Okay, I am a bit confused! > > > > So then a whole grain white wheat berry wouldn't do the trick unless I > > sift it at home after I grind it? > > Right. Being white refers to the varietal color, not that the bran and > germ have been removed. > > > How does one sift the flour? > > Wow, it seems that all flour comes pre-sifted these days. When I was a > kid sifting flour was common. > > http://www.wikihow.com/Sift-Flour > http://www.expertvillage.com/video/39783_cooking-techniques-baking-flour-sift.ht\ m > > > Also, what about the nutrients that are present in the bran? > > Gone. > > > Any bread > > made from these milled flours would seem to have no nutrient value then? > > Yes they would. Even bleached unenriched flour has nutrients. I > couldn't find a listing for fresh unbleached unenriched wheat flour > but you can look at its refined counterparts and get an idea of what > might be there. > > > I should just stop eating grains anyway! > > If you can't make them work for you nutritionally, then sure. > > > -- > It doesn't matter how many people don't get it. What matters is how > many people do. If you have a strong informed opinion, don't keep it > to yourself. Try and help people and make the world a better place. If > you strive to do anything remotely interesting, just expect a small > percentage of the population to always find a way to take it > personally. F*ck 'em. There are no statues erected to critics. > > - Ferriss > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2009 Report Share Posted February 6, 2009 LOL! Same concept. Probably best with a sieve rather than one of those sifting cans. That machine you linked to was rather interesting. I can see why the Thai take their rice to a local shop in the community! On Thu, Feb 5, 2009 at 4:02 PM, lisa_mc_connell <mmlisa2@...> wrote: > wait, so the sifting i did as a kid actually will sift out the bran? I > guess I never realized that because I was always sifting enriched, > bleached white flour! > lisa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2009 Report Share Posted April 1, 2009 Alright so I found this great little tidbit on the WAPF site regarding grain preparation. It is too bad they don't emphasize it more. " What Burkitt and Trowell failed to recognize is that Africans do not eat their grain foods as we do in the west, in the form of quick rise breads, cold cereals, energy bars and pasta, but as a sour or acid porridge. Throughout Africa, these porridges are prepared by the fermentation of maize, sorghum, millet or cassava. Preparation " at the homestead " begins with washing the grains, then steeping them in water for 24 to 72 hours. The grain is drained and the water discarded. Soaked grains are wet milled and passed through a sieve. The hulls or leavings in the sieve are discarded. In other words, the Africans throw away the bran. The smooth paste that passes through the sieve may undergo further fermentation. Soaking water that rises to the top is discarded and the slurry is boiled to make a sour porridge. Sometimes the slurry is allowed to drain and ferment further to form a gel-like substance that is wrapped in banana leaves, making a convenient and nutritious energy bar that can easily be carried into the fields and consumed without further preparation.7 Often sour porridges are consumed raw as " sorghum beer " a thin, slightly alcoholic slurry that provides lactic acid and many beneficial enzymes.8 " Now let me extract the relevant portions as regards this discussion: " Preparation " at the homestead " begins with washing the grains, then steeping them in water for 24 TO 72 HOURS. The grain is drained and the water discarded. Soaked grains are WET MILLED and passed through a sieve. The hulls or leavings in the sieve are discarded. In other words, THE AFRICANS THROW AWAY THE BRAN. " http://westonaprice.org/traditional_diets/out_of_africa.html And worst of all, THEY DRANK ALCOHOLIC BEVERAGES. Really, I'm not shouting. I'm just having fun :-) LOL! -- " What will you do, Burt, if your friend Ron actually gets elected President? 'Well, I will need to start impeachment proceedings. They all go bad once they get to Washington.' " Burton S. Blumert - (1929-2009) R.I.P Quote Link to comment Share on other sites More sharing options...
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