Question on sprouted bread.

[Jodi]

I was just curious on sprouted bread as to how long it lasts. I mean, does it go bad like yeast breads? I'm still waiting for my dehydrator to arrive so I can try making sprouted bread, but I just was wondering if it molds or goes stale like yeast-type breads.

Another reason I am asking is because I ordered a loaf from www.gorawcafe to try. When I ordered it I didn't even think about the warm temperatures outside. But, then I would think they wouldn't ship it if it's affected by heat. And now, UPS has for some reason delayed it's delivery. I emailed them and they told me it would still be good.

It should be here tomorrow....along with some almond butter. Since sprouted bread is made in a dehydrator I wasn't sure how things like temp extremes affect it.

Thanks, Jodi

[Jodi]

I'm just full of questions today! :D

My first attempt at spouting some seeds appears to be failing. I placed some Mung Beans in a jar, soaked them for the time your suppose to and have been rinsing them twice a day. There is a screen over the jar opening.

Some of the seeds did sprout small tails, some didn't and since then there has been no more growth. They have been in the jar for over 5 days so I know they should have grown more. This is suppose to be simple...but, leave it to me to have problems! :rolleyes:

Any ideas what I am doing wrong?


Jodi

[tracyinfo]

I don't have a specific answer for you, but I would refrigerate it (well wrapped).

[Jodi]

Hmm...if that is the case I am seriously doubting the condition of the loaf I ordered. 6 days enroute with UPS...in summer.



Jodi

[tracyinfo]

Well, I personally have never had good luck with the breads that I made in my dehydrator. I never quite get it fully dried, so I refrigerate mine. It also makes for a little more flexible bread or cracker. I must keep mine too low.

But I have seen many crackers out on the market, that sit there for long periods, and maybe your bread loaf is really dried out like the crackers.

Let me know if the bread is really dry. IF all the moisture is out, then it should last longer than what I was thinking.

[RawTruth]

Just a little suggestion -- even though you didn't ask! -- that, for crackers, they should be dry and crispy as long as they're thin enough and you dehydrate them for long enough. Just keep dehydrating till they're like you want them. And ... as far as dehydrated breads, I always keep them in the fridge; I want them to be softer and more flexible. But never crackers. If they're in the fridge, they don't stay crispy at all. I don't know how low you're dehydrating at, but even at 80 of 90 degrees, they'll eventually crisp up.

[PixieGreen]

Be careful with low temps. If your bread isn't warm enough it will turn sour. I have the best luck when I dehydrate at 145 for the first hour then turn down to 105. [G. Cousens and Excaliber recommend] Make sure to flip it half-way through.

Likewise on crackers [and granola for that matter]. Dehydrate the heck out of them.

RawTruth, I think you posted earlier today about choosing not to freeze your food because it damages nutrients. I don't either. But it got me wondering about freezing dehydrated food, since my granola gets soft in the fridge. Freezing damages the cells [and therefore nutrients] because it causes the cell walls to burst due to moisture expansion. So if freezing very well dehydrated foods I wonder if the damage would be minimal? One can freeze seeds because of course they need to make it through winter to sprout in the spring. Thinkin' out loud...

Christa

[RawTruth]

Hmmmmm .... now you've got me thinking, too! *shakes her head to clear it but, wait, here comes another thought* Hee Hee

[rawpriestess]

Crista you are absolutely right about the frozen foods, the cell walls can't burst if there is no moisture in them.

I freeze my food all the time, after dehydrating and they taste great, have wonderful texture, and are fine.

If I thought they wouldn't be as nutritious, I wouldn't do it.

As far as sprouted breads are concerned, I make them and there is a real issue with them souring.

I would never eat them 6 days old, even from the fridge, let alone in the summer heat on a UPS truck, they probably wouldn't be raw anymore even if they did reach you unspoiled, as those trucks get mighty hot and they probably get above 115 degrees, as the inside fo a car can get to 180 in less than a minute in 80 degree weather if the windows are up.

So, I would ask for my money back from the place you bought it, for not shipping it over night, and I would cerainly not accept it from UPS.

[Jodi]

I emailed the company and they sent me my UPS tracking number. It shows it due to delivered today. That is 7 days on the road. Even for UPS ground delivery...that is too long. I emailed them back and told them I was concerned about the condition of the order after being on the road in hot weather for 7 days.

We'll see what they say. As I told them in my email....most companies wiht perishable product insists on overnight delivery in summertime. I would have paid extra for that.

Jodi