tag:blogger.com,1999:blog-2103278462261217373.post3621574550720041246..comments2023-12-18T02:11:25.941-05:00Comments on Cooking: Orange-Almond Tart - FFWDluciacarahttp://www.blogger.com/profile/04199016153208729471noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-2103278462261217373.post-91184120554737455782011-02-22T06:18:43.570-05:002011-02-22T06:18:43.570-05:00Thank you, Allison :)Thank you, Allison :)luciacarahttps://www.blogger.com/profile/04199016153208729471noreply@blogger.comtag:blogger.com,1999:blog-2103278462261217373.post-77544251759711601932011-02-14T14:23:45.433-05:002011-02-14T14:23:45.433-05:00Lucicara Congratulations I've awarded you a Si...Lucicara Congratulations I've awarded you a Sisterhood of the World of Bloggers Award! Check it out on my blog. Happy Valentines Day!Anonymoushttps://www.blogger.com/profile/03257524071168367206noreply@blogger.comtag:blogger.com,1999:blog-2103278462261217373.post-20794636201909757012011-02-13T09:47:36.814-05:002011-02-13T09:47:36.814-05:00Thanks, everyone!
After reading so much about the...Thanks, everyone!<br /><br />After reading so much about the health benefits of sprouted flours, I am trying to use them more and more. Supposedly they can be substituted directly for regular and whole wheat flours (just add a little more liquid). My breads rise wonderfully with the sprouted flours!<br /><br />I got some of the info from the book, "Essential Eating Sprouted Baking" by Janie Quinn. The Amazon page says, "An alternative to traditional flours, the sprouted variety is assimilated into the body as a vegetable rather than a starch and is more easily digested". <br /><br />I eat a LOT of bread so this is good for me. And now I am enamored of Dorie's tarts & quiches :). The book recommends sprouted whole wheat flour for breads but I've found I prefer the sprouted whole spelt flour (or a combination). Bread rises a bit higher and I like the taste even more. <br /><br />I have to make some time later to visit your FFWD blogs! Looking forward to it!luciacarahttps://www.blogger.com/profile/04199016153208729471noreply@blogger.comtag:blogger.com,1999:blog-2103278462261217373.post-79731369326141724082011-02-12T15:38:16.982-05:002011-02-12T15:38:16.982-05:00Yours looks amazing. Never even heard of "spe...Yours looks amazing. Never even heard of "spelt" so delighted with the info. One of the reasons I love the FFWD...great photos too !tricia s.https://www.blogger.com/profile/06247980519576579740noreply@blogger.comtag:blogger.com,1999:blog-2103278462261217373.post-65660041810959136372011-02-12T12:42:41.500-05:002011-02-12T12:42:41.500-05:00I love patted-in crusts, but I would never have gu...I love patted-in crusts, but I would never have guessed that 'spelt' and 'good' would go together! You've convinced me to try it!Audreyhttps://www.blogger.com/profile/14912114716426828436noreply@blogger.comtag:blogger.com,1999:blog-2103278462261217373.post-9528650297378380962011-02-11T23:37:44.921-05:002011-02-11T23:37:44.921-05:00Ooo, I've got to try sprouted spelt flour some...Ooo, I've got to try sprouted spelt flour some time. Looks great!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2103278462261217373.post-48099159344434129022011-02-11T20:39:46.759-05:002011-02-11T20:39:46.759-05:00I love spelt - it adds such a nice tone to everyth...I love spelt - it adds such a nice tone to everything. Great thought on adding it.Cher Rockwellhttps://www.blogger.com/profile/17067437991540780000noreply@blogger.comtag:blogger.com,1999:blog-2103278462261217373.post-34974334938859084042011-02-11T16:39:44.503-05:002011-02-11T16:39:44.503-05:00Spelt flour! Impressive! I've never used it be...Spelt flour! Impressive! I've never used it before...the idea that you could use it in pastry... j'adore!<br /><br />Great post!Anonymoushttps://www.blogger.com/profile/03257524071168367206noreply@blogger.comtag:blogger.com,1999:blog-2103278462261217373.post-42265403794407328522011-02-11T07:41:38.457-05:002011-02-11T07:41:38.457-05:00I like that you substituted a different flour...I ...I like that you substituted a different flour...I might try that night time. I liked this a lot too.Maryhttps://www.blogger.com/profile/09256701076656911834noreply@blogger.com