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Post by ramak123533 on Jan 10, 2013 9:21:53 GMT -5
I know you said that sourdough was ok, I am going to try your recipe but I have never liked rye, I am hoping that with spelt I will be able to eat it. If not is just wheat or spelt an ok alternative and would it be better to have just one slice?
Also I have recipes for sourdough tortillas and pita bread that I make, could I still use them instead of buying the brands you recommend in the store? I have not checked these out but I often find it hard to find items with good ingredients.
Another quick question when it comes to grains I know you have a soaked grain recipe but I was wondering if you can soak grains then dehydrate them at a low temp and use that to make bread or would that not work?
As for cultured milk I make buttermilk and crème fresh that I have used to make a ranch for my family since that is there favorite dressing and was wondering if I could still use it. I have always made it with whole milk (buttermilk) or cream (crème fresh). Since it is cultured similar to yogurt I would think it would be ok but not sure.
I know that this is a lot of questions but I do not want to do something that will be counterproductive. Thanks for everything.
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Post by Pearl on Jan 10, 2013 12:37:26 GMT -5
Yes, so long as your bread is sourdoughed you can use spelt, still can have two slices for E. yes, you can have sourdough tortillas and pita bread for E and your children can have them for Crossovers, you could too if you don't have weight to shed, if you do, keep the toppings to E style.
I think your buttermilk dressing should be fine for S. It won't work for E unless very watered down.
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