New Podcast: Baking with Sprouted Flour with Peggy Sutton
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I had a great time talking to Peggy Sutton, owner of To Your Health Sprouted Flour Co. Peggy is so sweet and such a pleasure to talk to. Being from Alabama, she’s got that adorable Southern accent.
I also love that Peggy is a successful businesswoman. She’s a real inspiration to me! She’s a shining example that you can do what you love and make a living at it, while at the same time making the world a better place.
Peggy had lots of very interesting information to share about the history and benefits of using sprouted flour in cooking and baking. She also shared some of her secrets and tips.
Listen to the Podcast: Baking with Sprouted Flour with Peggy Sutton
Click the play button below to listen.
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Resources
To buy sprouted flour, check out my resources page.
And, if you haven’t tried my recipe for Sprouted Flour Crackers, you’re going to love it. It was actually Peggy Sutton who developed this recipe — I just modified it a bit.
Here’s another great recipe for Sprouted Flour Chocolate Chip Cookies. These are to die for. And you would never know they are made with sprouted flour and whole, unrefined sweeteners. They taste just like Tollhouse cookies.
Lastly, here’s the article Peggy sent on How to Sprout Grains at Home. Click the link to download (it’s a PDF file).
Stay tuned for another great CHEESESLAVE podcast next Tuesday at 12 noon PST with Julie Feickert of Cultures for Health. Get ready with your questions about fermenting!
This post is part of Real Food Wednesday at Kelly the Kitchen Kop.
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10/02/2010 at 12:31 pm Permalink
Ann Marie, what was that website to sign up for Peggy’s newsletter and recipes?
10/02/2010 at 1:26 pm Permalink
I’m having trouble listening to the podcast-
did she happen to discuss pasta making at all?
Thanks,
Tina
10/02/2010 at 1:37 pm Permalink
Hi Cheese Slave – This looks great! And funny enough, I just did two “Technique” blogs on my site of “How to Sprout Flour: Part I and II”. It talks about building a sprouting jar and then actually sprouting. I do this at home for all of my baking clients and my husband and I! Wanted to pass it along. Can’t wait to hear Peggy’s perspective…
Here’s the site to my version of Sprouting: http://organicspark.blogspot.com/
Best,
Molly
Molly Chester´s last blog ..Technique: Sprouted Flour Part II
10/02/2010 at 3:21 pm Permalink
Christine
Here is Peggy’s website where you can sign up for her newsletter
http://organicsproutedflour.net/
11/02/2010 at 2:46 am Permalink
I’m going to need to listen to the podcast tomorrow, but I was able to read the pdf and thought I’d leave a comment. I found that the longer tail (root) on the soaked grain/wheat, seemed to directly affect the pH of the flour it made. I wish I could actually test this, but the multiple batches of cookies that came out more like cake were enough for me. Soaking the wheat until it has root will still work in many things of course, but my “overgrown” wheat berries made for chaos in the “predictableness” (is that a word!?!
) of leavening in my cookies.
So now when I sprout, I let the wheat swell and grow until the little white nub is as big as it can get and just a few berries are starting to be more than a nub but no actually rooty looking roots and then rinse and dry them. This makes for a much more predictable and better behaved cookie flour. Besides my Nutrimill is much happier grinding these berries. It seemed to get a little flustered with the berries that had grown so much more and would have to mix other undesirable grains to help it clean out. Hope that helps someone venturing out into this new world!
11/02/2010 at 10:50 am Permalink
Another fascinating podcast, Ann Marie!
I thought it was especially interesting what Peggy said about our great-grandmother’s grains being sprouted naturally during storage.
And all those grains that survived in tombs for so long — amazing!
Just finished my breakfast of sprouted flour waffles
Ellen@BodyEarth´s last blog ..Follow Those Links! 2/9/10
12/02/2010 at 2:17 am Permalink
Hi Ann Marie.
I really enjoyed this podcast! I’ts really cool that you can have sprouted flour available to you. I’m trying to find a supplier somewhere here in Australia to supply me with sprouted flour, but no luck yet!
Michelle.
14/02/2010 at 9:43 pm Permalink
Great podcast!
You referred to the book by Russian writer – could you please provide his name and the book title here?
Thanks!
Liza
16/02/2010 at 2:48 pm Permalink
Hi, Liza
The Russian writer is Konstantin Monastyrsky; he wrote a book called FIBER MENACE
http://www.gutsense.org/
04/03/2010 at 2:57 pm Permalink
Great podcast. I actually get my sprouted grain flour as a by product of my rejuvelac making. Between the rejuvelac and the flour, it really makes it cost effective. Before I got a grinder, I had to give the sprouted berries to the local squirrels. They seemed to really enjoy them and probably are sad that I have begun my own grinding operation. Thanks for the show!
jed
24/03/2010 at 11:43 pm Permalink
Is there any way you can pretty please get these podcasts back in to iTunes? I have yet to get one of these mp3s to download so that I can listen to them.
25/03/2010 at 1:02 pm Permalink
Hi, Nicole!
If you go to iTunes and so a search for CHEESESLAVE you will find it and you can subscribe. Let me know if this works.
I only have 2 up there right now but I’ll add the others soon. I’m soooo behind on blogging and podcast. Too busy with Real Food Media.
For now, I won’t be doing podcasts every week (as much as I would love to) — probably more like once every other week for now.
25/03/2010 at 1:04 pm Permalink
You can also see a link to the CHEESESLAVE Podcast on this page
http://itunes.apple.com/au/genre/podcasts-arts-food/id1306?letter=C