#sproutedwheat

I've been experimenting with sprouted grains. I find they not only taste better, but my GI tract has a greater appreciation for them as well. It is also thought that the grains may be more digestible when sprouted. So when searching for yet another GF pizza crust recipe, I came across this wheat based recipe from @natashaskitchen. I thought this would be a great place to start before attempting to make it with GF flour. I was hooked when I heard Natasha's explanation on the yeast. Most recipes call for too much---of course! After YEARS of trying different wheat crust recipes, THIS ONE IS IT! See her recipe and rationale for more insight. You will love this recipe. LINKIN.bio ⁠⠀ ⁠⠀ Yes, the sun dried tomatoes on the right half got burned...but now I know they need to be under the cheese. This was my test recipe and I learned a few things. First, don't overwork this dough! Follow Natasha's guidance exactly. This is the second pizza where I managed to handle the dough perfectly. The first pizza crust (not shown) was accidentally overworked and I could not stretch it into the right size. Second, I used @thrivemarket Sprouted White Wheat flour. Dan, pronounced it restaurant worthy! He wants this healthier dough on hand routinely. ⁠⠀ This pizza had a brushing of olive oil, chopped garlic and fresh mozzarella cheese to top it. Next I might experiment with GF flours and see if I can get it close to this deliciousness. Any thoughts on flours to use to make this GF? Let me know!⁠⠀ #pizza #homemadepizza #sproutedgrains #sproutedwheat #rdnsofinstagram #functionalfood #ancientgrains #healthier # https://www.instagram.com/p/CEMgWv6DYEf/?igshid=1sv6g3tjf39fb

Sourdough improves the digestibility of wheat by reducing phytic acid, breaking down gluten, and unlocking some nutrients. - If you use sprouted flour, you can further reduce the phytic acid content of the wheat, and more complex carbohydrates are turn into simple sugar and more nutrients become available. - It comes with the cost of weakened dough strength and structure, and this is what I had to experience in making this potato sourdough bread with sprouted organic Irish wheat and sprouted einkorn (50:50). What made is worse: I mashed the roasted potato with the levain so the whole dough was extremely sticky to work with 😱. - I also had 3 hours of autolyse (mixing of flour and water to make it easier to work with), but apparently sprouted flour contains a lot more enzymes so they broke down more gluten than I wanted, and I just could not work with it properly. The dough just broke instead of stretching!!! - at the end I still managed to put this wet thing into the banetton, let us do the final proof and froze for 40 minutes before baking it with lots of steam. - The result - not bad! The bread is actually delicious, sweeter than bread made with normal flour. Next time I will use less water, and keep the autolyse and fermentation time more controlled, it would probably become more airy and lovely! - Noa loves the bread so I am happy :) - #sourdough #potatosourdough #sproutedwheat #sproutedeinkorn #raypeatinspired #guthealth (at Bangkok, Thailand) https://www.instagram.com/p/B_XFe5pjhA0/?igshid=be636q3njo6y

Pain au levain #sproutedwheat #rye #wholewheat #sonoranwhite @haydenflourmills

Sandwich #sproutedwheat #yeast

Sometimes I just want a sammich with s-tons of homegrown tomatoes and other yummy shit. #sandwichamerica #turkey #avocado #fresh #tomato #sproutedwheat #healthy #fitfood #delicious #lunch #homecooking #instayum #instagood #cleaneating

Our first wheatgrass juices at home: 4 apples, 2 lemons, a piece of turmeric, 1 "piece ginger and two shots of wheatgrass (1/2 cup sprouted red wheat kernels). #growyourown #kitchenwindowgreenhouse #angeljuicer #freshpcooks #greenjuice #turmeric #sproutedwheat

They bake in a 325 degree oven for 15-30 minutes depending on the shape of the breads. I love these breads (cookies a co-worker called them). They are very dense and filling and they never go bad. If they get to hard I dip them in tea or coffee.