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Post by mom2five on Sept 14, 2016 11:21:31 GMT -5
This recipe <link] is so good, and I am wondering how it fits with the plan. I do have the book and cookbook, but it is hard to find things on Kindle, which is how I own both. It is whole wheat flour soaked in whey for 2 hr. It uses yeast for it's rise. Sugar to activate the yeast, and salt. So five ingredients.
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Post by Blessed Beyond Measure on Sept 16, 2016 16:02:23 GMT -5
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Post by mom2five on Sept 18, 2016 4:45:15 GMT -5
Is it off plan because of the T of sugar? If so I might try making it without. Ok, just 're-looked at Gwen's recipe and it seems basically the same minus the sugar, and whey instead of water. I'm thinking I should be good to go with that!
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queen
Junior Member
no more hunger-no more fear
Posts: 199
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Post by queen on Sept 20, 2016 8:46:54 GMT -5
I think it is that its not soaked long enough that makes it off-plan.
But you could make it with sprouted whole grain flour. A little sugar is ok because its eaten by the yeast in the process.
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Post by mom2five on Sept 20, 2016 17:34:51 GMT -5
I think it is that its not soaked long enough that makes it off-plan. But you could make it with sprouted whole grain flour. A little sugar is ok because its eaten by the yeast in the process. Ok, now that makes sense after going back and comparing Gwen's recipe with this one. Because her recipe is also for 2 hours - unless using it for THM. Reading the fine print now. So the only thing I would need to do to make this on-plan, is to give it 3 days ferment (in the fridge I guess) instead of 2 hours. Thank you!!!
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queen
Junior Member
no more hunger-no more fear
Posts: 199
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Post by queen on Sept 20, 2016 17:53:23 GMT -5
Yes, that should do it.
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