a quick note about food processing the sprouts.
we have tried different methods but recently purchased a food processor made
by PC (Superstore). It has many excellent features and the S blade works
great for this recipe (the fact that it is held in place really helps the
process of unloading each batch as the whole mix is processed batch by
batch). I have found it works best to stick to loosely loading up to 3 cups
or less for each batch and to let it run until it becomes dough like and
starts to bunch up and get kneaded by the S blade. This recent discovery has
really elevated the level of our sprouted bread. It is now a nice smooth
result that can rise and sour nicely over the hours that we leave it before
putting it in the oven. (We left ours overnight this time and the result was
great -- lots of even little holes throughout). Please keep in in mind that
times and heating vary greatly for bread according to ovens and local
climactic conditions. I've always found that fermented things do great here.
This last bit, the souring of the bread is our last little tweak that has
left us both thrilled and amazed.
Also, when we go on to try additions, we will be looking into adding herbs,
onion, garlic, that sort of thing. Maybe even a seed such as caraway or
fennel.
Also, to try out is baking on a pan. In preparation for possibly visiting
places where a woodstove is the norm for cooking.
fran
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