tag:blogger.com,1999:blog-806644789710396926.post3689234300063313447..comments2023-08-15T23:51:21.571-08:00Comments on Wild Roots Homestead: Keeping busy during never ending winter daysEmilyhttp://www.blogger.com/profile/05124854790635683665noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-806644789710396926.post-15818875879857466872013-07-26T21:12:15.040-08:002013-07-26T21:12:15.040-08:00Anna here is the address for the bread recipe that...Anna here is the address for the bread recipe that I make most often. If you make it with a white winter or spring wheat flour it makes a lighter loaf - but I make it often with hard red wheat as well. I made this bread exclusively for over a year and needed a change after a while. My most recent picture was what I consider my cheater bread - I think. Which I made in one day, but with about 3/4 sprouted wheat flour, and some organic white as well. But try this recipe, I highly recommend it. It originally came out of Peter Reinhardts Whole Grain Bread Book - which given the ingredients you are using, you should totally check out his book too. Best wishes, E http://www.sustainableeats.com/2009/03/30/100-whole-grain-bread-soaked/Emilyhttps://www.blogger.com/profile/05124854790635683665noreply@blogger.comtag:blogger.com,1999:blog-806644789710396926.post-68011850172047943382013-07-23T21:21:43.770-08:002013-07-23T21:21:43.770-08:00I'm curious about your fermentation technique ...I'm curious about your fermentation technique for your bread. I had been making bread every week up 'till this summer when the whole family revolted and would no longer use it for sandwiches. I would soak the milled grains the night before, so that we could absorb more nutrients and the next day bake the bread. I don't have the book Wild Fermentation, but perhaps I should buy it, I have heard a lot about it... Your bread LOOKS great in your post with your honey butter, so maybe I just need your recipe. I use spelt, kamut, hard red, prarie gold, then I started adding other things for more protein like millet, lentils and brown rice.<br /><br />-Thanks, Anna, WAsillaAKmamaOf7https://www.blogger.com/profile/10167349040853234835noreply@blogger.comtag:blogger.com,1999:blog-806644789710396926.post-22419524747815080152013-05-06T11:31:04.859-08:002013-05-06T11:31:04.859-08:00Ah, I tried to comment before, but my phone delete...Ah, I tried to comment before, but my phone deleted it, or the internet, haha, so here it goes again! I think you're awesome!! I'm Karissa, I'm living in Chugiak Alaska, so I know we're not very close, so we couldn't hang out (though that would be amazing!) but I thought it would be lovely to connect anyway, since we are living a paleo-diet lifestyle, where we follow the sally fallon and weston price practices. We don't have any dairy animals (I'm Jealous of your goats!) but we do buy raw milk from a local farm and I make my own cheese (sometimes) and yogurt (a lot) and we do pastured meat that I order from US wellness meats online, and I would love to someday be living the dream that you are living! It is hard, with my husband in the military, and us always moving around, to feel stable enough to grow/raise our own meat.... but I'm attempting to get into gardening and would love to set up a mini farm on my own property someday! Find me on facebook, if you're on there with: Karissa.holly@gmail.com, or "The Giving Mom" which is my page, where I share some of our recipes/adventures. I have two little kids, also, btw :) How cool that you have bees, also!!Karissahttp://thegivingmom.weebly.comnoreply@blogger.com