Fermenting, sprouting, and soaking are all ways I enhance my food. These are the heroes that help me stay healthy in spite of all that seems to tell me I need to fear aging and all the disease that could come my way. I believe so firmly in wellness that nobody can convince me otherwise. […]Read More
More and more people are eating raw and unprocessed whole foods which is a good thing – unless they’re loaded with enzyme inhibitors and phytates. […]Read More
Sprouted flour is made by intentionally soaking and germinating grains and then drying them at specific temperatures and milling them into flour.
While I mostly make bread from my sourdough culture (this also unlocks the nutrients), I make almost all my cookies, muffins, and desserts from sprouted flour. I’ve done this for two decades. […]Read More
Five-Ingredient Bread If you want a fast and easy probiotic bread, then you’re in for a treat with Kombucha Bread. The naturally-occurring carbonation in kombucha will also raise your bread without baker’s yeast. And since this probiotic yeast is resistant to heat, you will actually receive some probiotics too. S boulardii feeds on the sugars…Read More
Frequently Asked Questions About Sprouted Grains No, you shouldn’t use sprouted flour when making sourdough bread. The bacteria in the sourdough starter wants to break down the enzyme inhibitors in the flour. This has already been accomplished when you make sprouted flour. So if you were to use sprouted flour when making sourdough bread, there’s…Read More