
A cool windy day, perfect for baking. Could have waited till tomorrow but baking warms the cabin and anyway tomorrow’s going to be at least a bit busier than today.
I also get to figure out what to do with that new sprouter’s first crop…

Guess I can just eat it, or maybe I’ll cook up some rice and see how it mixes with that. Push comes to shove I’ll try the possibly-mythical peanut butter and sprouts sandwich. 🙂
















































I’ve read that the sprouts make excellent food for chickens
Expensive chicken feed. If I want to feed them sprouts all I need to do is get some scratch wet. That’s like 30 cents/pound.
PB and sprouts is for me at least kind of an acquired taste…and I never acquired it. BUT sprouts are a nice add on to almost any stir fry or meat sandwich
Be sure you wash all of the sprouter stuff really well with hot water and dish soap between batches. Sprouts are a known source of bacteria that will keep you confined to your bathroom for 24 hours or more. Each type of seed has a different taste when sprouted. If you don’t like one type try another.
PB and sprouts? How very hipster of you… 🙂
Speaking of Bread… did you ever try out the Biga suggestion for the Whole Wheat flour?
Just curious if it worked out.
I’m sorry, I’m blanking on what that suggestion was.
Short and sweet: True whole wheat flour has the bran included. When ground the bran tends to have microscopic sharp edges that can break gluten chains needed to capture gas needed for rising. Mixing all ingredients (minus the yeast) and letting the dough sit for a few hours before kneading allows the bran to hydrate and soften, thereby minimizing any cut gluten chains, and allows for a better rise.
If you had access to cool/cold storage you could add the yeast in with the mix too, but…off grid…desert hermit ..etc, etc…