tag:blogger.com,1999:blog-5597672521459408516.post3603436848412392141..comments2023-04-06T02:05:10.464-07:00Comments on Seeds to Sew: To Soak Or Not To SoakJanehttp://www.blogger.com/profile/13004667000251715634noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5597672521459408516.post-68282163268057794312009-03-28T05:58:00.000-07:002009-03-28T05:58:00.000-07:00AmyWe use approximately 6-8 additional cups of flo...Amy<BR/><BR/>We use approximately 6-8 additional cups of flour after the soaking. I don't measure this so I'm just guessing, but that seems about right. Also, we do not proof our yeaat. I tried that a few times and had no noticeable difference for the work required. Yes, we do omit the oats from our recipe now. I read that oats really need to be soaked at least 24 hours so we decided not to incorporate them into our new recipe. If you are struggling with the rise time I would strongly suggest you use freshly ground flour on the day you make your bread and we have risen our bread in a 170 degree oven- or at least get it hotter initially and then turn it off. Hope this helps. Let me know how yours turns out. Blessings, JaneJanehttps://www.blogger.com/profile/13004667000251715634noreply@blogger.comtag:blogger.com,1999:blog-5597672521459408516.post-42643724371737963422009-03-27T21:19:00.000-07:002009-03-27T21:19:00.000-07:00Hi, Jane. I tried to leave a comment a couple days...Hi, Jane. I tried to leave a comment a couple days ago, but I don't see it here so I thought I would try again. I love this post. I am so interested in hearing your experience in transitioning to the soaking method for baking bread. I appreciate the details you have given of the process. I am looking forward to trying your recipe. Could you estimate the total amount (in cups) of flour you use for this recipe? Also, I have been "proofing" my yeast first. Is there any benefit in that? (I have tried for quite a while to bake bread using freshly ground flour, my Bosch, and the soak method. I just can't seem to get consistently good results.) I have experienced the same issues with rise time that you mentioned, and that is why I look forward to using your recommendations. Also, do you omit the oats in your new recipe?<BR/><BR/>Thanks,<BR/>AmyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5597672521459408516.post-53141035757463267242009-03-26T15:41:00.000-07:002009-03-26T15:41:00.000-07:00Samantha- Thanks for your interest. This recipe ma...Samantha- <BR/><BR/>Thanks for your interest. This recipe makes 4 regular size loaves and sometimes there is enough left over for a mini loaf. We weigh the dough out and put 2#'s worth in each pan. Sometimes I left with 12 ounces or so and I make a mini loaf. If you don't need that many loaves one solution might be for you to freeze the dough-I'll post on that soon. Blessings,JaneJanehttps://www.blogger.com/profile/13004667000251715634noreply@blogger.comtag:blogger.com,1999:blog-5597672521459408516.post-49675136642834767292009-03-26T11:19:00.000-07:002009-03-26T11:19:00.000-07:00wow.. i love the detail in this article! i am hopi...wow.. i love the detail in this article! i am hoping to get a grain mill sometime (soon!), and when i do, i'd love to try this method out. thanks so much for sharing☺Diane Shifferhttps://www.blogger.com/profile/03449110271720365988noreply@blogger.comtag:blogger.com,1999:blog-5597672521459408516.post-19825214135818511192009-03-26T07:16:00.000-07:002009-03-26T07:16:00.000-07:00Hi!I was just introduced to your blog via Generati...Hi!<BR/>I was just introduced to your blog via Generation Cedar, and am so glad I was! You have some wonderful ideas!<BR/><BR/>I've heard of soaking wheat (we've been grinding our wheat for several years, and baking homemade bread even longer), but have never tried it. I'm hoping to give your recipe a try this weekend, but wondered- how many loaves does it make? It is just my parents, sister and I, and we don't eat large quantities of bread, so I don't want to make a huge batch only to waste it on us! :-)<BR/><BR/>Blessings,<BR/> SamanthaAnonymousnoreply@blogger.com