Comments on: Lemon Bread & Muffins – with soaked or sprouted flour

By: Renie

Renie — Thu, 27 May 2010 00:08:30 +0000

Hi,
Where does one buy sprouted flour from?
My health food store doesn’t have it
Thanks!

By: rhiamom

rhiamom — Sun, 28 Mar 2010 22:22:05 +0000

Olivia – A cup is a measure of volume, but for liquids it translates to 240ml. Yes, I think the problem was too much liquid. You could try the recipe using the original amount of maple syrup, or you could increase the amount of flour slightly. I think the sprouted flour gives better results.

By: olivia

olivia — Mon, 15 Mar 2010 14:10:01 +0000

Hi Kim,
I tried this lemon bread soaking the unsprouted flour. I used 3 cups flour, 2 cups buttermilk and 3/4 cups maple syrup as well as the other ingredients. The bread stayed very dense and did not rise enough. It still tasted nice but was more like wet pudding. It must be because of combining the recipes there was too much liquid content. Or I’m not using the right cup size? I’m in the UK so I have been converting the cups to ml or grams according to online conversions I’ve found. Could you let me know how big your cup is? Eg how many ml of water would fill it. That way I can be more accurate following the recipes
I wish I could get some sprouted flour here but can’t find anywhere that sells it.

By: Kim

Kim — Thu, 04 Mar 2010 23:15:14 +0000

Hi Olivia… you would need to increase the buttermilk to two cups to soak it with un-sprouted flour. Thanks for asking this as I realize that it’s not super clear in the post, so I will make an update… thanks!!

By: olivia

olivia — Thu, 04 Mar 2010 21:29:32 +0000

I look forward to trying these lemon muffins but I would have to soak the flour as don’t have sprouted flour. Would I still use the quantities of flour and buttermilk stated in the lemon recipe (3 cups flour & 1.5cups buttermilk) but just soak for <24hrs as stated in the basic muffin recipe?