Comments on: Sprouted Wheat Doorstop

By: MyKitchenInHalfCups

MyKitchenInHalfCups — Tue, 24 Jun 2008 07:57:10 +0000

Love that Edison quote! Always have.
I always tell myself: If you haven’t baked a brick, you aren’t a real bread baker and you’re not trying.

By: Aparna

Aparna — Mon, 23 Jun 2008 11:17:18 +0000

Had never known sprouts could be used in bread till this month’d BBD announcement. Research on the net kept talking about a hard, flat bread with sprouted wheat, which was why I experimented with other sprouts.
But mine turned good, like your earlier one.

By: Abbey

Abbey — Sun, 22 Jun 2008 02:22:57 +0000

When I have something that doesn’t work, I remind myself that I have learned way more from my failures than my successes. I’m sure you culled quite a bit of info about how a bread does and doesn’t work with sprouted wheat from these two loaves you’ve made.

By: Matthew

Matthew — Sat, 21 Jun 2008 19:04:26 +0000

I had surprisingly similar thoughts a few years back, but with rye flour. The dough smelled and tasted right, the knead felt right, the rise looked a little low, but acceptable.

We just moved and found the rye-brick I’d made in the storage unit. Almost moved it across country, but decided it’s be cheaper to make a new one in the new town.

There’s always the chance it’ll be bread next time I try…

By: Susan

Susan — Sat, 21 Jun 2008 18:25:20 +0000

Jeremy, I’ve been thinking about sprouted lentils myself. Always up for a challenge, even if it does turn out frisbee or hockey puck. Send me yours for YeastSpotting!

Laura, yes, you must try. You might like it! The bread here is certainly not a poster child for sprouts but I was quite happy with my first one, with the dried fruit and nuts (and flour!).

Ulrike, I haven’t sprouted mung beans for a long time. I used to like them in sandwiches and salads; in bread would be interesting!

Boaz, I really don’t mind the flops too much — all part of the grand experiment! And even if it goes straight to the compost, there’s the consolation of knowing it will nurture my vegetables.

Natashya, thank you, happy to meet you too! Hmm, bread crumbs… a bread crumb pudding, would that be too weird?

Jane, glad to know someone as talented as you makes doorstops too! Do try the fruit bread, it’s much better than this one.

By: Jane

Jane — Sat, 21 Jun 2008 12:55:13 +0000

I made the same doorstop but with one essential different. I followed a Reinhart recipe and there was flour in it! I still haven’t found the courage to attack the whole grains again. But your fruit bread sure gives me motivation. I love the taste of wheat graines.

By: Natashya

Natashya — Fri, 20 Jun 2008 12:31:44 +0000

When all bread fails, make croutons! Or breadcrumbs….
Our victories wouldn’t be so sweet if not for lull in excellence, and your breads on your side bar are excellent.
Amazing baker that you are, I am happy to have met you.

By: Boaz

Boaz — Fri, 20 Jun 2008 07:48:50 +0000

Susan,

I hope that next time you make sprouted wheat bread it turns out better than this one. Speaking from experience, it really is disheartening when you prepare in advance to make this wonderful bread and then you end up with a flop that goes straight to the bin. But, this is all part of us becoming better bakers, right?

By: Ulrike

Ulrike — Fri, 20 Jun 2008 07:16:01 +0000

I didn’t sprout wheat for BBD I prefer mung beans, its’s easier and IMHO the bread tastes better .

Great result, though.

By: Laura

Laura — Fri, 20 Jun 2008 01:41:58 +0000

LOL! I still haven’t been able to make myself “accept” this month’s BBD challenge. Sprouting things just is not appealing to me–although I know I should try….