NT recipe questions

March 26, 2002

,

Yes, I read and printed out that post (and I really need to make some bread)

but I emailed because I had some questions. Since she seems to be

unavailable, maybe you could help? or anyone else?

She describes her " FAVORITE bread recipe " this way: " It rises really well, has a

good crust and crumb, and works really well for sandwiches. It has the

characteristic 'tang' of a natural yeast bread, is slightly sweet, but it ISN'T

sour. " Does anyone's turn out like this? I want to make this kind of bread.

sent away for a starter and throughout her recipe she refers to the

quality of particular starter when advising how to proceed. I would like to

make my own starter (cheaper). Can someone give me a recipe for a starter that

would work for 's NT bread recipe? Could I just follow Sally's recipe

for starter, using whole wheat? or should I really send away for a starter?

Thanks,

Sonja

March 27, 2002

Sonja,

I apologize. I never did get your e-mail - although - maybe you sent it to my

old address? We moved in January, so it's different now. I also am WAY behind on

my e-mail (3,440 unread messages in my inbox - but I did check to see if I had a

message from you just now and didn't find one). I have been dealing with being

investigated by CPS for not vaccinating my children, so have not been on the

computer much, and have instead been trying to keep my house immaculately clean

(with 4 children - one autistic - what a JOKE!!!) Thankfully, today I got a

letter saying that the case was closed, and we have been found innocent of the

neglect charges. I can breathe again!!!

Anyway . . . I have plenty of starter that has been dried, and I would be more

than happy to share - this offer goes out to anyone who is interested. Just

write me privately with your address, and I will get it sent off to you. Also, I

am more than happy to answer any other questions you may have if I find it in my

ability to do so. My new e-mail address is rochester @ bracken.ekns.net

(obviously without the spaces, but removes most of the address if you are

reading online). Feel free to write anytime. I am trying to keep up with the new

messages, and catching up on the old as I have time, so I should see it if you

send a message.

I hope you can get it figured out and start making some good bread soon. We sure

do love it around here :-)

rochester@...

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Click here for the best diet and nutrition information you will ever find!

www.westonaprice.org

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

" As nightfall does not come at once, neither does oppression. In

both instances there is a twilight when everything remains

seemingly unchanged. And it is in such twilight that we all must be

most aware of change in the air - however slight - lest we become

unwitting victims of the darkness. "

-- O.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

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

From: The Kepfords

nativenutrition

Sent: Tuesday, March 26, 2002 2:22 PM

Subject: NT recipe questions

,

Yes, I read and printed out that post (and I really need to make some bread)

but I emailed because I had some questions. Since she seems to be

unavailable, maybe you could help? or anyone else?

She describes her " FAVORITE bread recipe " this way: " It rises really well, has

a good crust and crumb, and works really well for sandwiches. It has the

characteristic 'tang' of a natural yeast bread, is slightly sweet, but it ISN'T

sour. " Does anyone's turn out like this? I want to make this kind of bread.

sent away for a starter and throughout her recipe she refers to the

quality of particular starter when advising how to proceed. I would like to

make my own starter (cheaper). Can someone give me a recipe for a starter that

would work for 's NT bread recipe? Could I just follow Sally's recipe

for starter, using whole wheat? or should I really send away for a starter?

Thanks,

Sonja

March 28, 2002

Dear Sonya,

----- > She describes her " FAVORITE bread recipe " this way: " It rises really

well, has a good crust and crumb, and works really well for sandwiches. It

has the characteristic 'tang' of a natural yeast bread, is slightly sweet,

but it ISN'T sour. " Does anyone's turn out like this? I want to make this

kind of bread.

Yes, I would say that our sourdough bread could be described in this way.

(I can't tell you from my personal experience because I am allergic to

wheat, I've never tasted our sourdough.) But the rest of the family eats it

just as well as the yeast bread my 16 year old daughter used to make. And

everyone says it does NOT taste sour.

> sent away for a starter and throughout her recipe she refers to

the quality of particular starter when advising how to proceed. I would

like to make my own starter (cheaper). Can someone give me a recipe for a

starter that would work for 's NT bread recipe? Could I just follow

Sally's recipe for starter, using whole wheat? or should I really send away

for a starter?

I used the recipe in Sally's book to make our sourdough starter. I or my

daughter feed it frequently, usually three times a day with RYE flour. One

time we fed the starter whole wheat. It became a dead starter and we had to

begin again. I don't know why it did that but we always use rye now.

Hope that helps.

Corrine

March 29, 2002

Hi ,

Good news on the neglect charges, that's really scary.

I've been using your post (#965) to learn to make bread for quite a while now.

If I use white flour, it works really well but when I change to whole wheat, it

doesn't rise as well. Its really heavy. Does yours rise well with whole wheat?

If so, I wondered if maybe I should try your starter. I made mine using the nt

recipe and it seems very alive, but maybe it could be better??? What do you

think?

C.

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

From: Rochester

Sent: Tuesday, March 26, 2002 9:47 PM

Subject: Re: NT recipe questions