Rob Roy
Well-Known Member
Try the lesser frequented places that have these things, rather than the bigger grocery stores which have been stampeded by the herd. Might pay a bit more at a health food store or an Asian market but they might be helpful.
Cabin Fever Thread
- Thread starter hanimmal
- Start date
UncleBuck
Well-Known Member
What happened to bartering for rice and dried beans, barter system retard
Rob Roy
Well-Known Member
Already did that. Could feed half of Asia with all the rice I have.
Look, I know you'll weather this crisis okay, cuz you've already shown a willingness to be creative in the bathroom. You ain't scared of no toilet paper shortage, eh, Poopy Pants?!
UncleBuck
Well-Known Member
What is it like to be wrong all the time and also be a racial segregationist and a convicted pedophile who got raped half to death in prison
Rob Roy
Well-Known Member
Would you mind if I broke that question into several so I could be more concise in my reply ?
farmingfisherman
Well-Known Member
Sounds like a fish story to me..
farmingfisherman
Well-Known Member
My sanity is my garden.. Thanks to everyone here who has helped me to hold on to it. Be safe out there!
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Fogdog
Well-Known Member
You aren't talking about bread made entirely from sprouted grains, are you? I've never tried that. Interested in learning more.The key to a healthy bread is using sprouted grains, much better for you than refined flour.
Agree about not using refined flour. I use only 100% whole wheat flour to make bread. I found that 6 hours of autolyse (resting time between when water is mixed with flour before adding yeast and salt) reduces some of the bitterness from hard red whole wheat. Its not a huge difference but noticeable in side-by-side taste tests. Following the initial mixing of dough (whole wheat flour, water, sourdough-leaven, salt), everything goes into the refrigerator for 2 days of fermentation to develop flavor and break down gluten with the purported benefit of reducing anti-nutrients that you indicate are also broken down by sprouting.
For those who might not know the theory (not altogether proven to be a health issue for most people):
How to Reduce Antinutrients in Foods
Antinutrients are compounds in foods that reduce the absorption of other nutrients. Here are several effective tips to remove antinutrients from foods.
www.healthline.com
What are Antinutrients?
Antinutrients are plant compounds that reduce the body's ability to absorb essential nutrients.
They are not a major concern for most people, but may become a problem during periods of malnutrition, or among people who base their diets almost solely on grains and legumes.
The most important antinutrients are phytate, tannins, protease inhibitors, calcium oxalate and lectins.
Soaking legumes in water overnight may reduce phytate, protease inhibitors, lectins and tannins. However, the effect depends on the type of legume. Soaking may also decrease oxalates in leafy vegetables.
Sprouting reduces phytate in grains and legumes, and may slightly degrade lectins and protease inhibitors.
Fermentation of grains and legumes leads to a significant reduction in phytate and lectins.
Boiling is effective at reducing various antinutrients, including lectins, tannins, protease inhibitors and calcium oxalate.
The most effective way to reduce antinutrients in plant foods is to combine several different elimination strategies. Combining methods may even degrade some of the antinutrients completely.
potroastV2
Well-Known Member
Fogdog
Well-Known Member
I've made it a couple of times. Here is a recipe from "Beard on Bread"*:
3 c whole wheat flour
1 c all purpose flour
1 t baking soda
1/4 double acting baking powder
1 1/2 to 2 c buttermilk
Mix dry ingredients. Add buttermilk to make a soft dough but firm enough to hold its shape. Knead for 2-3 minutes until velvety and smooth.
Bake in a loaf pan or free-form round loaf. 375 F for 35-45 minutes. Slice thin. Makes good toast.
*Beard on Bread, James Beard, 1973
hanimmal
Well-Known Member
My wife uses this stuff once a day to make a new starter(?) everyday with a couple spoonfuls of the stuff from the day before. About 5-7 days from when she makes her bread she ups it to 2x a day (ends up with less bubbles in the bread).
Here is how it ends up looking. The she sets a timer the day of and does things to it about 6 times (think it is like 2 hours between flips(?)), idk. But she is proud of it, I like to eat it, and if I don't say how yummy it is as soon as it is cool enough to have a slice it is like I kicked a puppy.
Ill have to tell her about the sprouted grains thing, sound pretty neat, especially if it is something I could grow.
Here is how it ends up looking. The she sets a timer the day of and does things to it about 6 times (think it is like 2 hours between flips(?)), idk. But she is proud of it, I like to eat it, and if I don't say how yummy it is as soon as it is cool enough to have a slice it is like I kicked a puppy.
Ill have to tell her about the sprouted grains thing, sound pretty neat, especially if it is something I could grow.
rkymtnman
Well-Known Member
looks like a window of a bakery in San Fran.
so she messes with that starter daily? i know little about bread but i thought you pretty much just kept the starter in the fridge untouched until you need it. i got some lurnin to do.
hanimmal
Well-Known Member
She tried to do the fridge thing, but found the bread stays kind of flat because it's not as active, I am not sure, it is her baby. She took a class a while back and has been balls out on it ever since.
It is defiantly a big difference though when she forgets to feed it regularly and when she does it 2x a day.
btw, ty for saying that, when she reads it, I will get some boku browny points. She is very proud of it.
SmokingCrow
Active Member
My wife is deemed at risk, being an asthmatic. The UK govt. advice is that we self isolate for 12 weeks. That sounds okay until you realize that you can’t leave the house until mid-June. Fortunately I have a man cave, a garden, guitar, a new bicycle and a widescreen tv. Oh yes, an internet connection.
By the way, as a kid growing up in africa, the outdoor toilets (long drops) had a hook with a newspaper hanging off it. It was great to read too.
By the way, as a kid growing up in africa, the outdoor toilets (long drops) had a hook with a newspaper hanging off it. It was great to read too.
rkymtnman
Well-Known Member
sure, tell her nice work! some good butter on that stuff and i'd go to town.
Fogdog
Well-Known Member
Looks like the real thing there. I'm pretty sure you meant "turns" instead of flips. If so, yep, not too different from what I do. Looks good. Lots of spring from the way the bread opened around where it was slashed.
You married a good one there.
Fogdog
Well-Known Member
Oh man. Heart goes out to you and yours. Stay safe and do what you can to stay sane. A little cray-cray is understandable though.
Unclebaldrick
Well-Known Member
