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    BRERRABBIT1   2,597
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Fermented Wheat, aka Sourdough

Tuesday, March 12, 2013

There is much theory out and about that wheat should not be consumed. If it contains essential B vitamins, it also contains serious toxins. Fermenting the wheat helps to dissipate these toxins, and leaves the proteins more accessable and digestible.

To make a sourdough Starter (sponge):

2 heaping cups organic whole-wheat flour
2 cups tepid water
1 package dry yeast
Later, another cup organic whole-wheat flour

In a large bowl, dissolve yeast in 1/4 cup of the tepid water. Add remaining water, and whip in 2 cups of the flour until smooth. Cover with wrap and place in a warm place to ferment.

After a few days (sometime between overnight and a week or more) stir it well, and remove 1 cup of the starter. Place it in a clean jar. Cover it lightly and store in the fridge.

To the Remaining Starter, whip in another cup of flour. Ferment another couple of days.

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Sophie's No-Knead Sourdough Skillet Bread

A course country bread best taken with soup or beverage


Ingredients:

1 teaspoon salt
1/4 cup nonfat dry milk
1/4 cup brown sugar
3/4 cup raisins
3/4 cup dried cranberries, or other fruit as blueberries, bananas, etc
3/4 cup chopped walnuts
1/2 cup oatmeal, if you like
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Remaining Starter
1/4 cup olive oil
2 whipped eggs
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1 teaspoon soda
1 tablespoon water

Process:

1. Preheat oven to 350 degrees F.
2. Grease a deep 10" skillet, sprinkle with flour
3. Gather the dry ingredients together in a bowl, except for soda
4. To Remaining Starter, stir in oil and eggs. Stir in dry ingredients. *
5. Dissolve soda in water, and (just before baking) add to the batter. Stir it in gently
6. Pour batter into skillet and bake 45 minutes
7. Cool 10 minutes, invert over rack, and cool to room temperature before covering

*If desired, you can apply 300 whacks with a wooden spoon before adding the soda. In that case the bread will be less coarse, but it's not necessary.



Notes:
1. French bread, baguettes and other breads, pancakes, desserts, and other baked goods may be made with sourdough
2. The longer the fermentation period, the longer the kneading process, the slower the baking period, the more beneficial the product will be
3. It's okay if the starter turns black in the fridge. As long as it has a clean sour aroma, and has not turned green, it's fine
4. With use, the commercial yeast is quickly diluted out of the starter, and your sourdough will improve with time. Sourdough starters are believed to have flourished 80 years and beyond.

Use sparingly. Not a diet food




Image from allposters.com

**Cut my pie into four pieces, I couldn't possibly eat eight. --Yogi Berra**

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  Member Comments About This Blog Post:

BRAVELUTE 4/1/2013 8:46PM

    P.S. Where'd you find that "extant" word?

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BRAVELUTE 4/1/2013 8:44PM

    I would think it could also go in coffee cans covered with foil and steamed in the crockpot. I'd love to try that fruited recipe like that!!

BTW, are you SURE about the "turning black" business? Don't think I could get anyone here to eat it after it turned black.

And you raise one other question. I've been working on being able to make sprouted wheat bread myself. Still don't have the mill to grind the sprouted wheat after I dehydrate it. But do you know if sprouting gets rid of those toxins? I know you don't leave them sprouting long or they go quickly past the malt sugar stage and that is not very tasty.

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BRERRABBIT1 3/12/2013 1:43PM

    Hi NASFKAB,
:) I don't see why you can't make tortilla-like or pancake-like breads with the above skillet-bread recipe; just thin it a bit with water. Also you could insert a container of the batter into a covered water bath and steam it on the stovetop. The slow cooking would be a good thing. Good luck with your effort. Thanks for stopping by! Would you let me know how it turns out?

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**Veni, vedi, visa. I came. I saw. I did a little shopping.**



Comment edited on: 3/12/2013 1:54:26 PM

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NASFKAB 3/12/2013 1:13PM

  interesting do not have an oven can it be cooked in the skillet like tortillas?

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SAMMIESMOM13 3/12/2013 12:27PM

    Thanks - this is interesting. Never heard that before about the fermenting/toxins. I will check into it more. Thanks for the recipes too. I love to bake bread.

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