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Cristina
Sunday, June 20, 2010, 11:16am Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,550
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 63
I am so pleased that, after all, the raw milk process did work!  I PS my post previous page  (reply 423) with the update.

I have now started another batch of yogurt with raw milk:  

  • 2 tablespoons from the previous batch
  • 2 Polyflora tablets
  • about 6 cups of raw milk  just above blood temp


Glass jar in yogurt maker with timer set to maximum: 10 hrs.  Give those creatures plenty of time to feel cosy and do their business overnight!!!

In the meantime I have almonds and walnuts soaking in salt and brown rice soaking in lemon water.

Yesterday I flaked my groats, soaked them in water with lemon and a bit of wheat flour.  Today I drained them, chopped some home soaked and dehydrated nuts, added olive oil and honey, some flax seeds and put them in the dehydrator for a few hours.  We now have phytic acid reduced granola to enjoy as finger food for the kids (and not so kids) or for the odd breakfast.  





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Cristina  -  Sunday, June 20, 2010, 7:13pm
Cristina  -  Sunday, June 20, 2010, 7:12pm
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Cristina
Sunday, June 20, 2010, 8:07pm Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,550
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Location: Sunny Coast,��QLD, Australia
Age: 63
5 am next morning and I have a big jar of 'Type A' yogurt!!!  Fantastic! The timer must just switched off because the yogurt is still warmish.  I put the yogurt in the fridge.

It is very thick, custard like, I will taste it and take photos later. I am now busy  drinking my lemon water and will soon do the OOPulling, flossing, etc.  

I am also working on the new bread fermentation project based on the cup of 'Type A soy yogurt' I made (previous page).  Not much activity with it, but, no need to panic, it is early days.  I keep on stirring it a few times a day.  I also fed it with a little bit more flour because it seemed too watery ...  maybe because I made the silly mistake of putting a plate on top of the stainless steel bowl I am using for it (the ferment starter).  What was I thinking!! That did not allow my ambient creatures to find residence in it, slowing down the process ... Must not get mixed up with the yogurt process: reduce air for yogurt, increase air for bread starter.

BTW, all that fermented bread baked back in page 16 is almost finished. Family and visitors made a good job of enjoying it!  It looks like we will have a few bread-less days while I work on the 'sponge making' process again for the next batch of home made fermented bread!!  This time with the 'Type A' creatures only at work! ...

Very cold nights here still, last night seemed to be particularly colder too.  The immune boost pack and collinsonia plus supps are working wonders  with my house members to fix their recurring cold like symptoms.  They keep on wondering how 'Mama' is immune to all these and I keep on reassuring them that it is not biggy: just eat right for your type! at least for the majority of their time! They are not doing too bad though, they may just be a bit more relaxed with their approach to Eating Right 4 Your Type and also, they may be on the eliminating process adapting to ER meals.

We have used liquid Proberry on the kids too, with success!

I keep on adapting my supps according to what I am going through and it is working wonders.  I have been using mostly Deflect, Immune boost pack, the occasional Polyflora and Calm Focus pack to easily ride stressful moments (rushing around, dealing with trades people, doing the tax, sleeping less due to World Cup soccer fans at home ...)  





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Symbi
Sunday, June 20, 2010, 11:09pm Report to Moderator Report to Moderator

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Great stuff scientific Cristina.  Well done making yogurt as it can be really tricky and takes a lot of patience.  Many times I poke a spoon through the top and it was slightly solid so relieved, it's working, but it wasn't.   It was just the greek yogurt floating on the top.  (I was fermenting mine in an esky with jars of warm water).  A yogurt maker is a good idea!

Dehydrator now.  Honey I shrunk the kids.  he he.  The things you can do now!

Thanks also for your revelations about urine, though I have always sipped as I have dry mouth all the time - they call me mellow yellow  


INFJ ex-Ghee Whiz, GTD Explorer Sept_09 - SWAMI Mar_10

Family - O+ DH and DD (both hunter-ish)
IBS, Fibro, Hashimotos, Adenomyosis, Oral Lichen Planus, Breast Cancer, Terminal case of Optimism
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Cristina
Monday, June 21, 2010, 1:57am Report to Moderator Report to Moderator

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Ee Dan
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  I will keep on calling you Symbi though!!    Thanks for the feedback.

Yes, I love my dehydrator, particularly to dry the soaked grains.  Today I was further experimenting and I ended up  with a very popular snack from way back wnen we were kids:

Gofio

It was by pure accident, I just finished dehydrating soaked rolled oats, mixed them with honey and OO as usual and put them in the oven to roast a bit (that is how the kids prefer them), but I left them a bit too much and they went a bit darker, not toxic darker, but too dark for breakfast cereal.  I rescue about 1.5 cups from the lighter parts , put them in the processor with the flat blades, and pulverized them into a sort of roasted oat flour.  I mixed 1/2 cup of peanut butter, 1/4 cup OO and mixed the lot to an even crumby mixture.  We tried it and my goodness, its taste reminded us of the Gofio we used to eat when little kids!! I now got it in a glass jar waiting for an opportunity to treat the kids with this protein packed, phytic acid reduced full of minerals filling snack!!

Since I google gofio and apparently is traditionally made with maize or wheat.  Well the oats, peanut butter one we made is just as good!  I suppose you could also substitute your fav grain and use almond butter instead.  Great winter finger snack for kids to take out camping or to sporting events ...




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Jenny
Wednesday, June 23, 2010, 8:30am Report to Moderator Report to Moderator

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I am getting so frustrated, and unlike me, almost in tears..just can't make the sour dough work. Have tried a beat up crock pot which got too hot, have tried the pilot light, have tried the lowest possible temp in the oven...nothing works.
It is really important to me to get this right as my sensitive Explorer man can only eat millet/rice non-yeasted bread, and none of the commercial ones are any good as either they are unpalatable or have some wrong additives. I will be persuading him to try spelt bread, but I have to do it with sour dough, not yeast as such.



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Possum
Wednesday, June 23, 2010, 8:32am Report to Moderator Report to Moderator

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Aww so sorry you are close to tears!! Understand your frustration...Hope you have some success soon!!
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Munchkin76
Wednesday, June 23, 2010, 9:04am Report to Moderator Report to Moderator

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Ee Dan
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Cristina, I've been out of touch for a while with family visitors from Oz etc but have been delightfully catching up on all your good work here on this thread.  Well done and thanks for sharing - I'm very excited to experiment with your various bread findings - especially the sour dough.  I have a close A (Teacher) family member who comes to visit from France often.  He does not get on well with yeast and his gut is still healing.  Would be lovely to make him some healthy bread.

Thanks again

Andy


Listen to all, plucking a feather from every passing goose, but follow no one absolutely. CHINESE PROVERB

Andy Pandy��


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Cristina
Wednesday, June 23, 2010, 9:23am Report to Moderator Report to Moderator

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Ee Dan
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Oh dear Jenny!!  I understand your frustrations fully!  I am still trying to make to work the type A fermention bread starter.  I started it with the cup of soy yogurt I made using Polyflora but it is not moving, it just sits there, a silky, runny custard like mixture that is not bubbling away, except when I stir it.  I just added the 4th cup of flour to it and I promised myself I will not add any more.  Will leave it sitting there on top of the coffee maker for the next 48 hours: there is bound to be some activity by then, even if it is the kind that require us to use a peg in our noses!!!

The yogurt making part worked fine, so I do not see why this is not working!!  I need to summarize my process and see if I missed something there ... Sorry Jenny, I have not done that yet!!  got side tracked with lots of other things happening here with the building works, world cup soccer and pantry re-arranging (yes, again, not happy with previous layout, OK for just me, but not working for Metta and I together, so re-arranging together... should be OK now, work in progress) and so on ...

I do not know, maybe you are right and the cold weather sends the good little creatures running away, hybernating somewhere else and keeps them away from our bread starters ....!!! I do not want to cry though ... so, don't you start!!!  




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Cristina
Wednesday, June 23, 2010, 9:28am Report to Moderator Report to Moderator

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Welcome back Andy! The bread fermentation process I described on pages 15,16 works wonderfully!  You caught me at the moment experimenting with the Polyflora  blood type specific culture creatures to make the fermented bread!  The yogurt part worked fine, but I am struggling a bit with the bread starter/sponge side of things.  Early days though and I will get to the bottom of it soon! It is all good fun!!  




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Munchkin76
Wednesday, June 23, 2010, 9:30am Report to Moderator Report to Moderator

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Cristina, it's so good to be back let me tell you!!  Can't wait to try out your fermentation process.  I know you'll crack the bread starter mischief soon and look forward to hearing about your triumph so I can give it a whirl too  


Listen to all, plucking a feather from every passing goose, but follow no one absolutely. CHINESE PROVERB

Andy Pandy��


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Jenny
Wednesday, June 23, 2010, 10:11pm Report to Moderator Report to Moderator

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Thanks for your kind words..I was a bit overwrought yesterday for several reasons, and the failure of the dough seems to symbolize it. But yes, that's a thought, maybe in this weather there are very few yeasts floating around anyway! Maybe I should wait for the spring to start again.xxx



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Jenny
Thursday, June 24, 2010, 1:31am Report to Moderator Report to Moderator

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Oh, oh, oh, sour dough...
not crying anymore, there are bubbles...
I added a smidgen of honey to both the spelt and the rye starters, and that seems to be working.
Left them in the slow cooker bath overnight, (faulty old cooker that barely heats up that I got through freecycle), and when I stirred them this morning they started to bubble....then would you believe it some friends told me that you can get sour dough starter from No Knead in a local IGA supermarket.!!!!
Later...I find that there is not any sourdough preparation in the supermarket, only a kind of pretend 'sour dough' flour. As I am avoiding commercial yeast this will be no good.Never mind
More news later.



Eating half and exercising double.

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Cristina
Thursday, June 24, 2010, 4:33am Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,550
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Location: Sunny Coast,��QLD, Australia
Age: 63
Jenny, we must have been 'in tune' on this, because in reviewing my posts I noticed I have put some sweetener to one of the starters, so I added some barley malt to this one and also, noticed some activity!!  We may get there yet ...

I am pretty busy at the moment, making soy milk (using organic non GM soy beans), dehydrrating nuts, trying to sprout wheat, ...  hubby says my kitchen is like a weird lab, with pots, and machines, and jars, and mixtures, timer alarms blowing here and there, devices beeping, extrange things mushrooming all over ...  

PS:  I may add too that there is a lot more sunshine here today and it is a bit warmer ...





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Cristina  -  Thursday, June 24, 2010, 4:45am
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Munchkin76
Thursday, June 24, 2010, 7:09am Report to Moderator Report to Moderator

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Hehe, Cristina I just had an image of you in a lab coat with crazy hair and soot on your face ala mad scientist  .  I hope the starter takes off today for both you and Jenny - if you not you could always send it over here.  We've been having nice QLD weather lately - was 27 degrees and beautifully sunny yesterday.  Today looks to be as good or better  


Listen to all, plucking a feather from every passing goose, but follow no one absolutely. CHINESE PROVERB

Andy Pandy��


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Symbi
Thursday, June 24, 2010, 7:38am Report to Moderator Report to Moderator

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Good image science lab in the kitchen reminds me of Beaker and Dr. Bunsen Honeydew in the Muppet show.

I'm sure you'll crack it Jenny.  Also Cristina will figure out sourdough scientifically.  Hopefully the sweetener will convince the bacteria it's good real estate?!

You lucky thing Andy in the heat up there, glad to see you again was wondering how you were going.

Not meaning to hijack but lots of my friends that read and write in this thread. We've had the flu go through the house here (including me) and now the cold has come to visit.  The bugs got a chance because I've had cracks on the side of my mouth and a sore in my nose for a long time (tea tree oil helps a bit).  Still being as compliant as I can.  I swear I'm not as sick as I would usually get so that's something.  
Still functioning mostly. Lots to do, this weekend is my little girls 5th birthday and then next Tuesday we're flying up to the tropics to visit my Mum for a week.  "Ooh it's heavenly warm up here" and "Oh Hi Mum"  

Won't have the internet while I'm away so won't be on here much and lots to do before then.  Talk when we get back and take care everyone!


INFJ ex-Ghee Whiz, GTD Explorer Sept_09 - SWAMI Mar_10

Family - O+ DH and DD (both hunter-ish)
IBS, Fibro, Hashimotos, Adenomyosis, Oral Lichen Planus, Breast Cancer, Terminal case of Optimism
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Thursday, June 24, 2010, 7:52am Report to Moderator Report to Moderator

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No worries Symbi, hope you're feeling in tip-top shape again soon!  I bet the heat and humidity up north will help a lot    Have a fun birthday with the little one and I hope you have a amazing holiday with your family.  See you when you get back  


Listen to all, plucking a feather from every passing goose, but follow no one absolutely. CHINESE PROVERB

Andy Pandy��


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Possum
Thursday, June 24, 2010, 8:50am Report to Moderator Report to Moderator

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yeah hope that nice tropical heat sorts out your flu bugs!! Have an awesome time with your Mum!!! We'll miss you!!!
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Symbi
Thursday, June 24, 2010, 9:09am Report to Moderator Report to Moderator

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Thanks guys!  Will miss you too Possum Am packing lots of healthy foods to go with me, hope they don't think my licorice root or spelt flour is something else?!  Looks a bit sus!  

Mum got a breadmaker so I'm back to print off the breadmaker recipe, thanks to Cristina for pointing that out to me.


INFJ ex-Ghee Whiz, GTD Explorer Sept_09 - SWAMI Mar_10

Family - O+ DH and DD (both hunter-ish)
IBS, Fibro, Hashimotos, Adenomyosis, Oral Lichen Planus, Breast Cancer, Terminal case of Optimism
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Cristina
Thursday, June 24, 2010, 11:09am Report to Moderator Report to Moderator

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Ee Dan
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Age: 63
Well done Symbi, getting prepared and all for the big holidays!!!  and planning on baking.... yummy holidays!!!  have a nice safe, enjoyable family holidays then and also  this weekend, have a nice one  with your family and Happy birthday to your darling daughter!!!

Yes, it has been freezing lately although today has been fantastic!! Sunny and warm (thanks Andy for sending us some of it!!!).  It looks like that nonnie thing is striking home again around your place with colds and things and here with hubby being targeted by a cold.  However, this time we have our artillery ready with the Nap's Immune Boosting pack including Proberty caps and Collinsonia Plus.  Considering his sleepless nights (due to the world cup soccer), hubby is not doing too bad at all!!  He has been able to ride the cold while functioning 100 % for his work!!  Of course the odd Attentia here and there and timely daily reminders about him keeping up with his Warrior 3 pack may have contributed to  speeding up the recovery!! Even though his compliance has not been 100$ , ... but he is getting there ...

You guys cracked me up with your vivid imagination!!! Mad around the kitchen all right!! True to type mad!!!  

Good news in the bread front!!  The creatures have landed!!! and they are bubbling away, in fact I am considering having a bread making night tonight!!!  I see how things develope, just came back from puppy school so I think I may be a bit too tired ... might leave it for tomorrow morning ....

Also, Symbi, hope you get yourself sorted out and completely healed by the time of your trip north.  Hope you get all this before going ... cheers everyone!!





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Cristina
Thursday, June 24, 2010, 9:41pm Report to Moderator Report to Moderator

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Ee Dan
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Age: 63
Polyflora fermented bread project summary:

Ahh!!I could not go to bed tonight without making the breads!!  We are breadless at the moment and I do not know how much longer the youngters will last without rushing to the shop for the commercial bread!!! That will not be necessary now, since the little creatures arrived and they seem to have done their job!  

But, before I go any further let me summarize my process so far to make the Polyflora based bread starter.

Starter Process:

1 - 1 cup Polyflora A soy yogurt
2.- 2 cups Spelt flour (or any other of your choice)
3.= 1 cup water
4.- sweetner (optional, I used barley malt, had to add it half way through process as explained below)

Mix together these ingredients long enough to take most of the lumps off.  Let it sit in a warmish place for a few days, stirring frequently and adding equal parts of flour and water each day.  

Observation 1:  It seems to me that this Polyflora base starter is a slow starter, or sometimes the ambient conditions are not right (not enough creatures in the air), but, as long as there is no foul smell and mixture looks healthy, it pays to be patient. Once bubbles appear, it usually takes off.  You can keep on adding flour and water until you reach the desire volume for your project.  Last batch I used 6 cups for the starter, this time only about three.

Observation 2:  If you notice a whey like liquid underneath the top layer, that means that at some stage the mixture came to a 'head' and then collapsed.  It is now ready to make bread, but if you require more quantity of starter, you can keep on adding equal parts of water and flour to it to your heart's content.

Bread making process:

1.- Salt to taste = about 1 tablespoon for about 1.5 litres of starter.  I used about half for this one because it is about half that volume.
2.- about a cup of warmish water (do not want to shock the residents)
3.- enough flour to make nice, silky, stretchy bread dough

  • Add the cups of flour one at a time, mixing it together until you can get your hands to it and then: Knead, knead, knead for about 20 minutes, or as long as you need to get desired dough consistency.  I know they say Spelt bread should not be kneaded too much, but I do mine and it turns out great.

  • Make like a dough ball and let it rest in a warmish place for a few hours or until it grows a bit.  Sometimes they raise quite a bit, sometimes not so much.  Patience is the key ...  When you are satisfied that it has risen enough or at least you have given the dough enough time for to raise, bring it back to the kneading table and knead some more, only a few minutes,  just to push the mixture back down and smooth it out again to make the loaves.  

  • Divide the dough into desired loaves of bread and place in trays.

  • Let trays of dough rest, covered and in a warmish place for another hour or so, or until they have risen enough to bake.

  • Bake them in oven at about 350F (just under 200C) for just under an hour ....


I ended up with two starters again this time:  Because it was not working, I divided my mixture  into two to try to awaken the creatures, I put barley malt in one, and added Polyflora raw milk yogurt culture to the other. Both mixtures woke up then in a surge of activity producing enough starter volume for two loaves.

One loaf went into the breadmaker for further keading, raising and then baking.  Except that I set this up late last night, was tired, went to bed for a couple of hours with the intention of giving the breadmaker enough time to knead and proof the bread, then I will have to press the 'bake' button, for it to do it (I use the manual settings for all this).  But, I fallen asleep and hubby woke me up this morning saying 'what is wrong with the bread in the machine, it did not cook!!'  Of course not, I did not press the button last night!!  So, I tried to bake it this morning, during the night the bread had risen beautifully to the top of the container!!! 5 am in the morning it is still too dark around here, where I have the breadmaker is a darkish spot, even with the lights on! In fiddling with the electronic set buttons, instead of setting it to 'bake' I set it to the one above it, the one for 'knead'!!! The moment I realized my mistake, it was too late, the machine had already broken down my beautiful up to the top raised bread.  So, at the moment, the breadmaker is still kneading this dough, then I will wait again for a few hours hoping it will raise again to its top of the container glory, and finally allow the breadmaker to 'bake' the loaf by pressing the right button this time!!!

It will be interesting to see what comes out of all this extra kneading and raising of the dough!  'There she is again with her experiments ...' rolling eyes hubby ... I hope this works ...

As for the second starter dough, last night I placed it in a small loaf tray, let it proved for a while to a certain height and then baked it.  So, this morning at least we do have some bread choices ready for breakfast  ...  




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Cristina
Thursday, June 24, 2010, 10:06pm Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,550
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 63
Jenny, I hope you are having success with yours.  Notice my rescue attempts above.  I came to the following conclusions (at least until otherwise proven):

1;-If using soy milk based starter we may need to add the sweetener.  It worked with the process described in page 16 for the soy milk one, and it did the trick here too.  

2.-On the other hand, it also seems to work by adding the raw milk based yogurt, the one I made using the Polyflora tablets as explained in previous pages ...

Interesting findings ... If you just use soy milk, the creatures like a bit of swwetness to get them moving.  They do not seem to care where this sweetness comes from, either from a 'normal' type of sweetener like barley malt or honey? or the subtle sweetness of the raw milk yogurt ... ?





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Cristina
Thursday, June 24, 2010, 10:30pm Report to Moderator Report to Moderator

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Ee Dan
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Of course, this is an on-going process.  I preserved about a cupful of the starter mixture to start a new batch.  I will keep feeding it flour and water for the next few days and so on, so in a week's time I can be making fermented bread again, and so on, and so on ....

Beautiful type A fermented Spelt bread ... so far made using organic white Spelt flour sourced from a HFS or even supermarkets ... I am still waiting for my organic Spelt whole grains, so I can then soak them, dehydrate them just enough to get them dry and be grinded  into my own 'Phytic reduced Spelt flour'!!  The shops around here are unable to get the grain yet due to last year's crop failures in aussieland ...  Aussi forum dwellers, I welcome source names from Qld ...




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Symbi
Friday, June 25, 2010, 12:29am Report to Moderator Report to Moderator

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Thank you for your kind words as always Cristina.  I'm feeling a bit better today, thankyou.  On the improve.  Hope you and yours continue to fight off the bugs, I'd bet on your family winning with the mad scientist / doctor in the house.  

Making your own phytate-reduced wholemeal spelt flour will be brilliant!  I've only been getting the flour from Make it and Bake it at Redcliffe and from The Ironwood Cottage at Sandgate (great for all healthfood especially bulk) and white spelt from Woolies.

Thanks for explaining the steps on here that will help lots of people.

Am taking the molasses Spelt bread breadmaker recipe from the recipe base with me.  Also found this one that has honey and sounds nice, may try it too: http://allrecipes.com.au/recipe/8454/spelt-bread-in-a-breadmaker.aspx

Look forward to chatting when I get back.  Aren't we busy bakers?  Gotta make some bread today myself so I have some in the freezer for when I come back and for the next few days.  Very happy that DH has ditched his commercial fruit cake and since he liked spelt bread so much, asked me to make a fruit loaf for him.  It's taking a long time but he is bending to healthy food (gave up ham / bacon just recently!) and I hope to blood type him while we are away.  If not I'll continue chasing him after he shaves and any other spurting opportunity.     Chat when I get back.  Keep posting Cristina!  


INFJ ex-Ghee Whiz, GTD Explorer Sept_09 - SWAMI Mar_10

Family - O+ DH and DD (both hunter-ish)
IBS, Fibro, Hashimotos, Adenomyosis, Oral Lichen Planus, Breast Cancer, Terminal case of Optimism
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Cristina
Friday, June 25, 2010, 12:39am Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,550
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 63
Quoted from Symbi
If not I'll continue chasing him after he shaves and any other spurting opportunity.     


we make a good pair: images of the mad kitchen scientist and thirsty  vampires chasing everyone around the house are hard to beat!!!  





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Symbi
Friday, June 25, 2010, 1:16am Report to Moderator Report to Moderator

AO + MN Super-taster SWAMI-X Explorer
Ee Dan
Posts: 1,252
Gender: Female
Location: Brisbane, Australia
Age: 40


INFJ ex-Ghee Whiz, GTD Explorer Sept_09 - SWAMI Mar_10

Family - O+ DH and DD (both hunter-ish)
IBS, Fibro, Hashimotos, Adenomyosis, Oral Lichen Planus, Breast Cancer, Terminal case of Optimism
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