Re: Preparing grains-long fermentation

[Guest guest]

> what do you all think about using sprouted grain flours? is this as

> healthy as eating a sourdough product?

>

> michael, is there any info i could look at on how to prepare breads

> using a longer fermentation time?

I make sourdough for my family and we've used it for as many

generations as we know about. I often make sourdough pizza dough. At

times, I take leftover pieces of sourdough from other projects and

put them all together in the refrigerator and after a week or more

use that for the pizza.

Many other recipes must have flour added at the last rising so that

flour would have much less time, if any, to be processed with

fermentation.

For the pizza dough, we have noticed a major difference in the flavor

of the sourdough if the dough sits in the refrigerator for a time.

When it sits- it tastes amazing! (Even my husband who does not like

the sour taste of sourdough likes the pizza.)

Billie