Comments on: Chocolate Ginger Chewies http://gnowfglins.com/2010/01/12/my-tuesday-twister-2010-01-12/ Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season" Fri, 25 May 2012 00:15:47 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Rebecca http://gnowfglins.com/2010/01/12/my-tuesday-twister-2010-01-12/comment-page-1/#comment-27193 Rebecca Thu, 14 Jan 2010 14:00:36 +0000 http://gnowfglins.com/?p=6007#comment-27193 Those sound really good! I'll have to try them when I get more Rapadura. .-= Rebecca´s last blog post... <a href="http://withwithout.wordpress.com/2010/01/11/menu-plan-monday-week-of-11110/" rel="nofollow">Menu Plan Monday – Week of 1/11/10</a> =-. Those sound really good! I’ll have to try them when I get more Rapadura.
.-= Rebecca´s last blog post… Menu Plan Monday – Week of 1/11/10 =-.

]]> By: Kimi http://gnowfglins.com/2010/01/12/my-tuesday-twister-2010-01-12/comment-page-1/#comment-27191 Kimi Thu, 14 Jan 2010 02:04:59 +0000 http://gnowfglins.com/?p=6007#comment-27191 Those cookies look delicious! I have had some issues with sprouted flour before (even purchased), but I have had great results with my cookies. :-) .-= Kimi @ The Nourishing Gourmet´s last blog post... <a href="http://www.thenourishinggourmet.com/2010/01/a-roasted-meat-and-vegetable-dinner.html" rel="nofollow">A Roasted Meat and Vegetable Dinner</a> =-. Those cookies look delicious! I have had some issues with sprouted flour before (even purchased), but I have had great results with my cookies. :-)
.-= Kimi @ The Nourishing Gourmet´s last blog post… A Roasted Meat and Vegetable Dinner =-.

]]> By: Millie http://gnowfglins.com/2010/01/12/my-tuesday-twister-2010-01-12/comment-page-1/#comment-27189 Millie Wed, 13 Jan 2010 20:20:58 +0000 http://gnowfglins.com/?p=6007#comment-27189 Sonya, I have a dehydrator at the top of my list of wants/needs. I too need to save up my pennies. I want an Excalibur so that is alot of pennies! .-= Millie @ Real Food for Less Money´s last blog post... <a href="http://feedproxy.google.com/~r/blogspot/swrp/~3/aixBmf3K1t0/oatmeal-pancakes.html" rel="nofollow">Oatmeal Pancakes</a> =-. Sonya,
I have a dehydrator at the top of my list of wants/needs. I too need to save up my pennies. I want an Excalibur so that is alot of pennies!
.-= Millie @ Real Food for Less Money´s last blog post… Oatmeal Pancakes =-.

]]> By: Sonya Hemmings http://gnowfglins.com/2010/01/12/my-tuesday-twister-2010-01-12/comment-page-1/#comment-27188 Sonya Hemmings Wed, 13 Jan 2010 18:37:13 +0000 http://gnowfglins.com/?p=6007#comment-27188 Wardeh, I would love to try some of your sprouted/dehydrated grain to see if my results would be different. Happy to send you some unsprouted grain in exchange. . . . Millie, I bought an oven thermometer to test my oven, and the lowest consistent temp I can achieve is 150 degrees—too hot to preserve the healthy enzymes I'm after in the sprouting process. And I'm thinking it is overdrying the grain, too, and causing me the same issues you're having—trying to guess at the right amount and kind of extra moisture to add to compensate. Is a dehydrator in your future plans, too? I need to save up some more pennies, but I'm determined to do it! :-) —Sonya Wardeh, I would love to try some of your sprouted/dehydrated grain to see if my results would be different. Happy to send you some unsprouted grain in exchange. . . . Millie, I bought an oven thermometer to test my oven, and the lowest consistent temp I can achieve is 150 degrees—too hot to preserve the healthy enzymes I’m after in the sprouting process. And I’m thinking it is overdrying the grain, too, and causing me the same issues you’re having—trying to guess at the right amount and kind of extra moisture to add to compensate. Is a dehydrator in your future plans, too? I need to save up some more pennies, but I’m determined to do it! :-)
—Sonya

]]> By: Millie http://gnowfglins.com/2010/01/12/my-tuesday-twister-2010-01-12/comment-page-1/#comment-27185 Millie Wed, 13 Jan 2010 16:26:28 +0000 http://gnowfglins.com/?p=6007#comment-27185 I'm using soft white berries and dehydrating in my oven. Sonya, you may be right about the oven. I also wondered if it could be my altitude or the amazingly dry air here. But the oven sounds the most likely culprit. I've found that if I add extra milk, oil or an egg then it works out. I am just guessing though when I start adding things and hoping for the best :-) .-= Millie @ Real Food for Less Money´s last blog post... <a href="http://feedproxy.google.com/~r/blogspot/swrp/~3/JzH4WBVbG3g/tuesday-twister-january-12.html" rel="nofollow">Tuesday Twister January 12</a> =-. I’m using soft white berries and dehydrating in my oven. Sonya, you may be right about the oven. I also wondered if it could be my altitude or the amazingly dry air here. But the oven sounds the most likely culprit. I’ve found that if I add extra milk, oil or an egg then it works out. I am just guessing though when I start adding things and hoping for the best :-)
.-= Millie @ Real Food for Less Money´s last blog post… Tuesday Twister January 12 =-.

]]> By: Wardeh http://gnowfglins.com/2010/01/12/my-tuesday-twister-2010-01-12/comment-page-1/#comment-27184 Wardeh Wed, 13 Jan 2010 15:30:38 +0000 http://gnowfglins.com/?p=6007#comment-27184 Sonya - So interesting! I want to send you some of my berries to see if you get the same results from dehydrated. I will try to get around to that soon, if you agree. Sonya – So interesting! I want to send you some of my berries to see if you get the same results from dehydrated. I will try to get around to that soon, if you agree.

]]> By: Sonya Hemmings http://gnowfglins.com/2010/01/12/my-tuesday-twister-2010-01-12/comment-page-1/#comment-27175 Sonya Hemmings Wed, 13 Jan 2010 06:49:01 +0000 http://gnowfglins.com/?p=6007#comment-27175 Wardeh, your cookies look delicious, and I'm in a cookie mood, too. I might have to try them! Also, I wanted to tell Millie that I have had the same issue with sprouted flour (spelt or wheat) in every recipe that I try! I wrote in my post today that I think it is probably a result of dehydrating my sprouted grain in the oven. I'm certain that the grain just gets too hot, even on the lowest setting of my oven. The resulting flour is just exceedingly thirsty, and I've not had any luck with it either. I've decided to wait to experiment more with sprouting and dehydrating grains when I am able to purchase and use an actual dehydrator. If I recall, Millie, you're using your oven to dehydrate, too, right? —Sonya Wardeh, your cookies look delicious, and I’m in a cookie mood, too. I might have to try them! Also, I wanted to tell Millie that I have had the same issue with sprouted flour (spelt or wheat) in every recipe that I try! I wrote in my post today that I think it is probably a result of dehydrating my sprouted grain in the oven. I’m certain that the grain just gets too hot, even on the lowest setting of my oven. The resulting flour is just exceedingly thirsty, and I’ve not had any luck with it either. I’ve decided to wait to experiment more with sprouting and dehydrating grains when I am able to purchase and use an actual dehydrator. If I recall, Millie, you’re using your oven to dehydrate, too, right?
—Sonya

]]> By: Wardeh http://gnowfglins.com/2010/01/12/my-tuesday-twister-2010-01-12/comment-page-1/#comment-27168 Wardeh Wed, 13 Jan 2010 00:13:24 +0000 http://gnowfglins.com/?p=6007#comment-27168 Mel - I think it was probably darker because of using very dark molasses and dark Rapadura. The flavor was nice and rich. :) Mel – I think it was probably darker because of using very dark molasses and dark Rapadura. The flavor was nice and rich. :)

]]> By: mel http://gnowfglins.com/2010/01/12/my-tuesday-twister-2010-01-12/comment-page-1/#comment-27166 mel Tue, 12 Jan 2010 23:08:54 +0000 http://gnowfglins.com/?p=6007#comment-27166 Wardeh, I just made ginger strips cookies today! I might not have had I found Sylvia's recipe instead. They look wonderful. Something about ginger in the wintertime....Mmmmm.... I do have one question, though. Yours look delightfully dark while Sylvia's are browner. Could it be the sprouted flour? My baked goods don't usually change color due to the sprouted flour, so could it be the kind of chocolate you used? I love dark, dark chocolate so I'm interested in finding out what you did! Thanks for all you blog! It is so encouraging and inspiring! Eat well! Live well! mel Wardeh, I just made ginger strips cookies today! I might not have had I found Sylvia’s recipe instead. They look wonderful. Something about ginger in the wintertime….Mmmmm…. I do have one question, though. Yours look delightfully dark while Sylvia’s are browner. Could it be the sprouted flour? My baked goods don’t usually change color due to the sprouted flour, so could it be the kind of chocolate you used? I love dark, dark chocolate so I’m interested in finding out what you did!

Thanks for all you blog! It is so encouraging and inspiring!
Eat well! Live well!
mel

]]> By: Wardeh http://gnowfglins.com/2010/01/12/my-tuesday-twister-2010-01-12/comment-page-1/#comment-27165 Wardeh Tue, 12 Jan 2010 23:07:31 +0000 http://gnowfglins.com/?p=6007#comment-27165 Millie - I have not noticed any difference using sprouted flour. However, I always use sprouted spelt flour which IMO is considerably more pastry-like than sprouted wheat flour. What type of grain are you sprouting for flour? Millie – I have not noticed any difference using sprouted flour. However, I always use sprouted spelt flour which IMO is considerably more pastry-like than sprouted wheat flour. What type of grain are you sprouting for flour?

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