- Thread starter
- #21
Thats a good procedure Chris, not many people do it that I know of, but it works, and its old, my grandmother did it a very long time ago.
She would also add a pinch of yeast to it, but she did this in like two quart batches, in the late winter. I remember the containers on a table near her bread rising place. She made bread twice a week.
If anyone has a place for sprouting its definitly worth doing !
She would also add a pinch of yeast to it, but she did this in like two quart batches, in the late winter. I remember the containers on a table near her bread rising place. She made bread twice a week.
If anyone has a place for sprouting its definitly worth doing !