My first attempt at sprouting wheat and grinding my own sprouted grain flour went very well!!
SPROUTING GRAIN TO MAKE FLOUR
Use only whole raw non-gmo seeds to sprout
2 cup organic raw whole non-gmo grain seeds (I used red winter wheat berries)
non-chlorinated water (enough to cover the grain to two inches above grain)
1 tablespoon organic apple cider vinegar or lemon juice
Put the rinsed grains into a soaking vessel and cover with water to two inches above the grains. Add the acidic vinegar or lemon juice to help keep bacteria from forming. Stir and cover with a kitchen towel, cheese cloth or other loose fitting lid. Let soak for 12 – 16 hours. Drain thru a mesh sieve and rinse with cool non-chlorinated water. Return to vessel. Rinse 2 – 3 times a day until you see little sprouts start to form. Once you see sprouts put the grains in a dehydrator at 105 degrees for about 18 hours. Remove from dehydrator and grind into flour. The finer the grind the lighter the bread.
Enjoy! Here is one of my favorite quotes to start your day!!
“Peace is not the absence of turmoil but the presence of God”
Occasionally, folks will see me cook and be amazed that I seem to throw together ingredients together randomly and make something scrumptious. My secret? Making recipes with as few ingredients as possible and developing base recipes that can be adapted with 1 or 2 minor changes or additions. For instance, remembering my sourdough bread recipe is simple, it has flour, water, salt and sugar. It’s kind of hard to forget any of those ingredients. I’ve been experimenting with sourdough and trying to combine it with my love of breakfast muffins and healthier alternatives. If this statement sounds like I’m not willing to compromise on taste, health or ease of preparation, that’s because I’m not. By using “good” ingredients the end result is a rich and robust flavor. That said, I do use “sugar” in my recipes. Is sugar bad for you? My personal opinion is “yes” sugar standing on it’s own merit is probably a bad choice but adding fiber to slow the uptake helps make it not as bad. Using a sweetener that has vitamins like honey is better because honey had nutrients. I use sugar in my recipes but cut the amount and substitute part of the sugar with Stevia to reduce the calories.
This recipe is a base sourdough muffin recipe with different adaptions. Run with it and explore the possibilities. Let me know what combination you try!!! As I come up with different variation of this basic muffin recipe I will add notes to the bottom of this post.
Sourdough Berry Muffins
1 organic egg
1 teaspoon organic vanilla
1/4 teaspoon sea salt
1/4 cup grapeseed oil or other neutral flavored oil
1/4 cup buttermilk or kefir or sour cream
1 cup unfed sourdough starter
2/3 cup unbleached flour
1/3 cup whole wheat flour or bran flour if you are using raisins as fruit
1 teaspoon baking soda
3/4 cup sugar
1/4 cup Stevia (natural zero calorie sweetner)
1 cup blueberries or blackberries or raspberries or raisins (or chopped peeled macintosh apples and 1 teaspoon cinnamon)
Preheat oven to 425F.
Combine dry ingredients in small bowl.
Combine wet ingredients in medium bowl.
Add dry ingredients to wet ones and mix.
Fold in fruit.
Prepare your muffin cups by greasing and flouring them.
Quickly spoon batter into your muffin cups.
Bake at 425 for about 25 minutes. Cool. Enjoy. Makes 12 muffins.
*Note: I tried a new twist on these today. I substituted 2 large mashed bananas and 3/4 Cup chopped walnuts for the berries and added 1/3 cup additional flour to make up for the extra moisture. Presto … Banana Nut Muffins. It yielded a bit more than a dozen muffins but I just put the extra batter in a greased and floured mini loaf pan and made a cute little miniature banana bread.
additional note: I modified this recipe again to make corn muffins by ommitting the fruit 1/4 cup sugar and vanillia and nuts and substituting the 1/3 Cup of Whole Wheat flour with 2/3 Cup Yellow cornmeal. Instead of greasing and flouring the muffin pans I only greased them. What a great side to go with a hot bowl of chili on a brisk Autumn Day! Enjoy!
additional note: Well, we’ve had our first hard frost and the winter apples are now ready. I peeled, diced, cooked and cooled about a cup of Winesap apples into a lumpy applesauce. I used this in place of the fruit and added 1/2 cup chopped walnuts and a teaspoon of organic cinnamon. Once I filled the muffin tins I sprinkled the tops with a finely chopped walnut, brown sugar and cinnamon mixture and then baked them. I must say these are the best breakfast muffins EVER!
One thing about getting back to basics and getting your “ferment” on, is how so few ingredients can grow and grow and grow. I look around and there is sauerkraut and ginger bug fermenting on the counter, probiotic sodas fermenting in a shelf, sourdough fermenting on the baker’s rack, kefir fermenting……and on and on. They are all being carefully nurtured and cared for so that they can care for us. But they all do grow and multiply. Stalling them in the fridge is a temporary solution and does provide a bit of a break but there is only so much bread, waffles, pancakes, smoothies and yogurt 2 people can eat. So I set out to find new ways (at least new to me) to use some of these wonderful ferments. Today I’ll be documenting my first attempt at making a sourdough chocolate cake with a vanilla kefir frosting.
Here I go…wish me luck!
Sourdough Chocolate Cake
In a large bowl mix:
2 organic eggs
I Cup sugar
½ stick butter (softened)
2 Tablespoons grape seed oil
1 teaspoon organic vanilla
½ Cup sourdough starter
Sift into a medium bowl:
1 Cup unbleached organic flour
1/3 Cup organic cocoa powder
½ teaspoon baking soda
½ teaspoon sea salt
¼ teaspoon baking powder
Combine sifted ingredients with wet ingredients and mix well. Pour into an 8 x 8 inch greased and floured cake pan. Bake at 350 degrees for 30 minutes, or until toothpick inserted into the center comes out clean. Cool completely before frosting.
After some experimentation to see how Sourdough reacts to certain conditions and techniques I’ve discovered that it seems to enjoy very little attention. Again “less is more”. The hardest part of this process for me is to let Mother Nature do her job without my interference. I’m not good with idle hands.
Here is the process I used to make my sourdough baguettes and based on the reception from my taste testers I have committed it in writing on a recipe card. Done Deal!
In a glass mixing bowl add:
1/2 Cup unfed sourdough starter
A generous 1/2 Cup of tepid non-chlorinated water
A scant Cup of unbleached flour
Mix well and let stand at room temperature for about 12 – 14 hours. (Really…just leave it alone)
A generous 1/2 Cup of tepid non-chlorinated water
A scant Cup of unbleached flour
2 Tablespoons of sugar
1 Teaspoon sea salt or Kosher salt
Mix well and add:
1 more Cup of unbleached flour.
Mix well and pour out onto a surface that has an additional 1 1/4 Cup of flour on it and gently knead until all the flour has been picked up.
Place in a greased and covered bowl and let rise until doubled 4-6 hours. (Again…Really…just leave it alone).
When doubled or even tripled in bulk gently pour out onto a floured surface (I use a shaker filled with flour for this). Dust the top with flour and gently cut the dough in half (Don’t punch it down like with regular yeast type bread, you want the holes for texture). Gently shape the dough into Baguettes and transfer them onto a greased baking sheet. Cover with a clean dish towel and let raise 2 – 4 hrs. (this is relative to temperature and humidity in your kitchen, just be patient and peek in on it every once in a while).
Preheat oven to 425 degrees. Score the Loaves diagonally with a very sharp knife. This helps them expand in the oven without cracking
Slightly mist the loaves with a food grade spray bottle filled with water.
Bake in a 425 degree preheated oven for 25 – 30 minutes until golden brown.
Cool on a wire rack.
Store in a paper bag (plastic will change the crust from crusty to rubbery).
I remember the smell of fresh baked bread on cold winter afternoons. Mmmmmmmm. The toasty kitchen warmed you on the outside and that heavenly smell warmed you on the inside. Ooooh… the rich and tangy aroma of sourdough drifting through the house. I recently tried my hand at making a sourdough starter. The process is simple but it takes patience. The ingredient list? Flour (unbleached), Water (non-chlorinated) and Mother Nature. Simple Right? Making your own sourdough starter. Pick a time you will be available to tend your starter twice a day for a week to begin the process. (this is planning) You will need a clean wide top glass or ceramic container with a lid that fits loosely. If you have a small crock that would work great. A generous ½ cup of tepid non-chlorinated water. (Chlorine will kill the process before it starts) 1 scant cup of whole grain unbleached flour. (unbleached flour has the vital nutrients to feed the process)
Day 1: Mix the flour and water completely. It should be very loose and tacky. Put the mixture in your container and put the lid on loosely to keep out bad bacteria. Let is set in a warm not hot (about 70 degrees) place for 24 hours. If your house is cool you can set the container near any heat generating appliance like on top the refrigerator. Prep time 10 minutes; Wait time 24 hours.
Day 2: You will “feed” your sourdough starter. You may not see much activity so this is where patience (and a little faith) comes in to play. The feeding process is as follows: Remove a generous ½ cup of sourdough starter from your container and put it into a glass bowl. Discard the rest and wash and dry the sourdough container. Add a generous ½ cup of tepid non-chlorinated water and a scant cup of unbleached flour to the sourdough starter. Mix thoroughly and return to the sourdough container. Let stand in a warm place for 24 hours. Prep time 10 minutes; Wait time 24 hours. Days 3, 4, 5: You will need to start feeding your sourdough starter twice a day for the next few days. The twice a day feeding process is as follows: Remove a generous ½ cup of sourdough starter from your container and put it into a glass bowl. Discard (or you can save the unfed portion for waffles or pancakes) the rest and wash and dry the sourdough container. Add a generous ½ cup of tepid non-chlorinated water and a scant cup of unbleached flour to the sourdough starter. Mix thoroughly and return to the sourdough container. Let stand in a warm place for 12 hours. You should see your sourdough starter growing more bubbles as it gains strength. Prep time 10 minutes; Wait time 12 hours each feeding. Continue this process until your sourdough starter is very bubbly. Then store it in the refrigerator. If your recipe calls for fed starter remove a ½ cup and feed it. Let it set in a warm place for as long as it takes to become very active. You’ll enjoy the tangy fruity slightly acidic fragrance as it develops and matures. If your recipe calls for unfed starter use the part you would normally discard. Enjoy! …. D Yelle
STAY TUNED FOR UPCOMING RECIPES TO USE YOUR SOURDOUGH STARTER.