Comments on: Sprouting: a quick lesson http://bostonlocalvores.org/archives/1774 Thu, 17 May 2012 16:31:41 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Cora http://bostonlocalvores.org/archives/1774/comment-page-1#comment-135882 Cora Mon, 15 Mar 2010 02:26:06 +0000 http://bostonlocalvores.org/?p=1774#comment-135882 I have some sprouted bread rising away as I type. I sprouted chickpeas, lentils, barley and buckwheat all together in a big container. The Globe of all places has a recipe and it's really great bread. I use quite a bit of ww bread flour with the sprouts. http://www.boston.com/lifestyle/food/articles/2009/03/04/sprouted_bread/ I have some sprouted bread rising away as I type. I sprouted chickpeas, lentils, barley and buckwheat all together in a big container. The Globe of all places has a recipe and it’s really great bread. I use quite a bit of ww bread flour with the sprouts.
http://www.boston.com/lifestyle/food/articles/2009/03/04/sprouted_bread/

]]> By: JJ Gonson http://bostonlocalvores.org/archives/1774/comment-page-1#comment-135881 JJ Gonson Mon, 15 Mar 2010 02:25:21 +0000 http://bostonlocalvores.org/?p=1774#comment-135881 I too have been sprout obsessed this winter. I think that it has something to do with the sudden appearance of wheatberry in my CSA box, and then the amazing Baer's Beans at Sherman Anyway, I've been baking a lot of wheatberry bread and I am happy to pass along the recipe I've been basing mine off of, as found by our Jen, randomly surfing for things to do with the endless supply of sproutage: http://breadmakingblog.breadexperience.com/2009/02/sprouted-wheat-bread.html I cannot recommend the red spring wheat flour that is at Sherman highly enough, too. It is fantastically fine. Mwah! J I too have been sprout obsessed this winter. I think that it has something to do with the sudden appearance of wheatberry in my CSA box, and then the amazing Baer’s Beans at Sherman
Anyway, I’ve been baking a lot of wheatberry bread and I am happy to pass along the recipe I’ve been basing mine off of, as found by our Jen, randomly surfing for things to do with the endless supply of sproutage: http://breadmakingblog.breadexperience.com/2009/02/sprouted-wheat-bread.html
I cannot recommend the red spring wheat flour that is at Sherman highly enough, too. It is fantastically fine.
Mwah! J

]]> By: Brianne http://bostonlocalvores.org/archives/1774/comment-page-1#comment-135879 Brianne Sun, 14 Mar 2010 21:42:14 +0000 http://bostonlocalvores.org/?p=1774#comment-135879 I made this recipe from 101 cookbooks with sprouted wheatberries (still cooked, but for about a quarter the time since the sprouting took care of most of it), and with Liberte yogurt and whatever fruits/ nuts I have on hand, it is absolutely delicious, with none of that wholesome taste (while still being so). Tasty way to wake up, that's for sure. http://www.101cookbooks.com/archives/wheat-berry-breakfast-bowl-recipe.html I made this recipe from 101 cookbooks with sprouted wheatberries (still cooked, but for about a quarter the time since the sprouting took care of most of it), and with Liberte yogurt and whatever fruits/ nuts I have on hand, it is absolutely delicious, with none of that wholesome taste (while still being so). Tasty way to wake up, that’s for sure.

http://www.101cookbooks.com/archives/wheat-berry-breakfast-bowl-recipe.html

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