Raw Magwene
11-23-2006, 01:08 PM
OK, I have lots of recipes for breads, but they always turn out tasting so starchy and ick!
Am I sprouting too long/too short?
The best recipe I've tried so far is a Victoria Boutenko one, but it has nuts and oil and celery and loads of not-grain stuff in it, which I think is all camoflage. I'd like to make something raw that tastes like the frozen manna bread from Whole Foods. That is just sprouted wheat, no oil, no salt, no yeast. Jeremy Safron's book "The Raw Truth" recommends homogenizing through the Champion. Does this help/improve the flavor compared to food processor?
I know someone out there can help! Thank you.
Am I sprouting too long/too short?
The best recipe I've tried so far is a Victoria Boutenko one, but it has nuts and oil and celery and loads of not-grain stuff in it, which I think is all camoflage. I'd like to make something raw that tastes like the frozen manna bread from Whole Foods. That is just sprouted wheat, no oil, no salt, no yeast. Jeremy Safron's book "The Raw Truth" recommends homogenizing through the Champion. Does this help/improve the flavor compared to food processor?
I know someone out there can help! Thank you.