peacenjoy
New Member
THM since Feb 2016. Love sharing it and having the mutual support of friends and family on it!
Posts: 31
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Post by peacenjoy on Jul 13, 2016 18:27:17 GMT -5
I've been following the super prepared purist grains recipe on pages 250-251 of the cookbook for the past couple of months. This last time when I made it, it occurred to me I may be using twice as much rye flour as I'm supposed to. The recipe calls for 8 cups grain, 1/2 cup whole rye flour, and 1 Tb. salt. On both days of the process it says to mix starter (in my case the rye flour) into the grains. Each time I've used a full half cup. Am I actually supposed to use just 1/4 cup each time, for a total of 1/2 cup?
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peacenjoy
New Member
THM since Feb 2016. Love sharing it and having the mutual support of friends and family on it!
Posts: 31
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Post by peacenjoy on Aug 3, 2016 11:15:23 GMT -5
I guess I'll answer my own question, lol. I just made a new batch of soaked grains, using only 1/4 C. rye flour each day, for a total of 1/2 cup. It got nice and "fermenty" like usual.
I really like having these healthy, cooked grains available for a quick E breakfast. The only modification I make is to use just 1/2 Tb. salt. I found the full tablespoon to be too salty.
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Post by Blessed Beyond Measure on Aug 9, 2016 18:31:09 GMT -5
You've inspired me to try them!
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peacenjoy
New Member
THM since Feb 2016. Love sharing it and having the mutual support of friends and family on it!
Posts: 31
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Post by peacenjoy on Aug 11, 2016 10:00:32 GMT -5
That's awesome! I put mine into ziploc sandwich bags to store them in the fridge, 2 servings worth in each bag. I use a little postal scale to measure about 14 ounces into each bag, to make 7 ounce servings which equates to about 3/4 cup each. And it lasts at least 2 weeks.
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peacenjoy
New Member
THM since Feb 2016. Love sharing it and having the mutual support of friends and family on it!
Posts: 31
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Post by peacenjoy on Aug 12, 2016 11:55:19 GMT -5
Blessed beyond measure, let me add a word of caution. When you cook your grains on day 3, beware that they burn to the bottom of the pot very easily. To avoid that, you can begin with the heat on high like the cookbook indicates, but STIR CONTINUOUSLY, scraping the bottom nonstop until your brew begins to boil. Then you can turn it down to low, stop stirring and cover with lid.
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queen
Junior Member
no more hunger-no more fear
Posts: 199
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Post by queen on Aug 13, 2016 11:44:38 GMT -5
These sound so good. I don't know how I missed trying these to this point. I love warm cereals and puddings for breakfast.
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