Comments on: Basic Easy Artisan Bread (with Sprouted Grains)

By: asunda

asunda — Tue, 02 Aug 2011 15:40:10 +0000

When I baked gluten free for farmers market and my own use, I tried out various pans in an effort to get artisan style breads. Pyrex bowls work great and they come in all sizes. But then I tried pottery bowls and liked them even more. I used both glazed and unglazed. The doughs stuck to the unglazed no matter what I did to the pan and then the bread was not so pretty so I finally stuck to the glazed. I found that there was less moisture on the bottom of the loaves than with glass. And I could cook on a higher heat than with glass. So, maybe this will help with sprouted breads too. I have a potter friend who I enlisted and he made me some fun bowls like a heart shaped one for doing the traditional Italian bread with walnuts. I’m waiting for an oval one. And he made a french loaf pan but got that was unglazed so not so successful.

By: Lisa

Lisa — Tue, 01 Feb 2011 01:52:45 +0000

Wardeh – I’ve tried that one before. I liked it, but I was the only one who ended up eating it! It, too, was too “sour.”

Is there a way to use sprouted grain and not have to let it “sour” as long – or would you recommend switching entirely away from sourdough and use, say, the SAF yeast? Never tried that brand, but I saw it recommended here. Is it as healthy as sourdough?

I guess here’s my basic question: do you “sour” sprouted grain to allow the yeasts to multiply so you get a fluffier bread, or do you “sour” the dough to treat the grain? Because if it’s already sprouted, then the grain doesn’t need treating, right?

Hope I’m making sense… just trying to find a homemade bread that doesn’t taste sour.

By: Wardeh

Wardeh — Tue, 25 Jan 2011 14:05:15 +0000

Lisa — I have used sprouted grain flour in my basic sourdough bread recipe:

http://gnowfglins.com/2009/09/10/spelt-sourdough-bread/

The eCourse version is slightly updated from that post, but that’s the general idea. Just use sprouted flour for the flour. The bread is more fragile and crumbly but it works! Let me know how it goes.

By: Lisa

Lisa — Sun, 23 Jan 2011 22:21:12 +0000

Wardeh – I’m desperately trying to find a recipe that uses my sourdough starter but doesn’t taste like sourdough. My family is just not warming up to the idea of sour bread, despite my many, many attempts.

Question: I have a lot of dehydrated sprouted spelt grains. I’d love to make a loaf that uses sprouted grain (already optimized for digestion), but use some sourdough starter as the “yeast” instead of storebought yeast.

Is this even remotely possible?

By: Andrea

Andrea — Mon, 11 Oct 2010 01:29:40 +0000

Could you specify what you mean by large and regular bread pans; what are the dimensions? Do you recommend any brand or finish (like cast iron or non-stick)?
Should I slice before freezing and how should I wrap the bread? It’s only the two of us, and we don’t eat much bread. This is also my first time trying this, so any suggestion is appreciated

By: stephanie

stephanie — Sat, 18 Sep 2010 02:29:26 +0000

psyched to find this recipe! i’ve been dabbling in sprouted grain bread for the past week and have yet to produce anything but a brick. an edible brick but, nontheless, a brick. i have some sprouted wheat in the freezer ready to grind. i’ll be trying this tomorrow and i have high expectations. thanks!

By: Tracy in NC

Tracy in NC — Mon, 26 Apr 2010 01:26:45 +0000

Thanks so much, Wardeh. I’m going to give it another shot. . . or two.

By: Wardeh

Wardeh — Sun, 25 Apr 2010 23:00:17 +0000

Tracy, I would almost w/o a doubt say that this is because the dough was too wet. As you can see in the picture there, my sprouted loaves using this method don’t have a dome shape, but they don’t collapse in the middle either.

Collapsing and doughy in the middle is almost always too wet a dough. I’m sorry! I recently ran into this when trying to adapt the easy-in-five-minutes-a-day method for sourdough. The dough is just too wet and never gets done in the middle.

By: Tracy in NC

Tracy in NC — Sun, 25 Apr 2010 22:18:17 +0000

Wardeh,

I followed your directions for sprouting grain and followed the directions for your sprouted wheat bread and it was a total flop. First, both of my loaves fell completely flat. I tried a sprouted recipe(from somewhere else) about a year ago and those fell too so this time I did the second rise in the oven and just turned the oven on when they were risen enough but they still come out flat as could be. I went ahead with cooking them at that point (I’ve eaten plenty of flat loaves that were still yummy) but they never would get done. I cooked them for an hour, checking on them every 10 minutes, after the initial 40, but when i finally took them out, let them cool, and cut them open they were still wet in the middle. My dough was a little wetter than yours in the video but not so much so that I thought it would be a problem. Guess I was wrong. But I just can’t figure out why they are falling so bad. Any ideas?

Tracy in NC

By: Wardeh

Wardeh — Sun, 21 Mar 2010 22:44:10 +0000

Jenny – This is loose, but 4 cups of berries when sprouted remains at about 4 cups of berries. 1 cup of berries ground is about 1-1/4 cups of flour. So I’d say sprouting 4 cups of berries will yield 4 to 5 cups of flour.