Here are some of my favorite websites:
- www.westonprice.org
- www.mercola.com
- www.drbenkim.com
- www.herballegacy.com
- www.botanical.com
- www.factoryfarm.org
- www.sfbi.com (for information/resources on naturally leavened bread)
- http://users.sa.chariot.net.au/~dna/kefirpage.html (“Dom’s Kefir making site” Most complete site on kefir making.)
- www.realmilk.com
Also, if you missed the answer to last week’s quiz, here it is:
Although “homemade 100% whole wheat bread made with freshly ground organic wheat berries” may seem like the best idea (it certainly is the most time intensive) it is however, very difficult to digest (as are the others too) The rapid fermentation, via baker’s yeast, does not break down the phyic acid in the bran, thus creating a lack of mineral absorption. The only way to ensure that the bread you eat is good for you is to follow these guidelines:
A. Grain is organic
B. Grain is freshly ground (and used within 72 hours)
C. Grain is soaked or fermented for at least 7 hours
D. Leaven (yeast) is multi-strain and naturally occurring (such as a sourdough starter.)
If you would like to know how to make this kind of bread, please contact me and I can walk you through it step by step.
Could you tell me the step by step process for making this bread.
Right now we are using Montana Wheat Berries and grinding, SAF yeast, and other ing.
I know this is probably a silly question, but here it goes: when you soak your grain, do you then put it into the grinder wet? Does that hurt the grinder at all: clogging etc?
Thank you for your time!
Blessings!
Thank you for your inquiry. I have step by step instructions for making whole wheat sourdough bread here. On Monday, I will be posting an entry on how to make sprouted wheat bread. Be sure to check back then. In the mean time, here is an answer to your question about grinding the wheat:
When the grain is wet, you will need a heavy duty blender such as the Vita-Mix. Even then, you can only grind about 1 – 1 1/2 cups at a time because it is so sticky. Be sure to use the tamper to help it circulate. You can also add water to make it less dense and then add flour to your final mixture to make it the right consistency (if you find that it is clogging).
Hope that helps, and have a healthy day!
Mercy
Oh, and I forgot I have one more article that may help you out. Check out “Sprouting and Other Alternatives to Sourdough“.