I buy seedy crackers that look just like yours, at the natural foods store. It hadn't occurred to me to make them myself. I eat a fair amout of nuts and seeds as part of my low-carb, anti-inflammatory diet regimen-- trying to include as much deliciousness as I can while abstermiously avoiding as much white flour, sugar, and other simple carbs as I can. And I think those crackers are tasty!
The nutrients in seeds do provide many nutrients to birds because they have the digestive system built for seeds. Humans have the digestive tract of a bear. We are built to digest meat, berries, fruit and some vegetables. We are not birds so it would be wise to understand that reality
Absolutely right! The issue these days is that what we are built to digest doesn't any longer provide the nutrition that it did for our grandparents. Big Food Biz is doing its best to persuade us that this lack would be resolved by consuming the 'enriched' foods and the seeds that they want to sell us.
This is why my 40 years of research into soil to human health has been important. Humans need 90 essentials and we provide that in a box with the diversity of soil borne probiotics to create the most nutrient dense gardens and orchards on the planet. I would love to assist in the education of your followers on how even the most toxic soil can be converted into nutrient dense flourishing soil in just a few months with our programs. We do have partnerships available so that influencers like yourself can assist mankind in healing the earth and at the same time provide their families with amazing, nutrient dense flavorful food. Gardens, orchards and land come back to life. Please go take a look at https://www.soilsaviors.org
Thank you for this - and for the work you have been doing. Battling wealthy agribusiness to establish healthy soil is a hard row to hoe. Slowly, slowly, people are increasingly becoming aware that, yes, we are what we eat. And what we eat is too often not the best for our wellbeing. But with production costs forcing the price of good food as high as it is, it's generally only the privileged or those who have access to a piece of land who can choose or grow the most healthy ingredients.
Trying this loaf. I am wondering if I can work sourdough starter into it. You also inspired me to put together a batch of Chia seed pudding. It is my favorite pudding.
That question is way beyond my bread-baking pay grade! What I like about the recipe is you can be a baking dud like me and it will still come out well. What extra benefit would you hope for from incorporating a starter into it? I must look up a Chia pudding recipe - I've read about it but never tried it out. Do you have one to recommend?
I’d like to add it for the flavor. It just seems like it would be perfect with all those seeds. I love seeds in my bread and when I read this, I realized I didn’t really have a sourdough recipe. Also, I have a huge jar of sourdough starter that I really need to reduce. (I am now making crumpets from sourdough discard which are addictive.)
I first discovered Chia seed pudding at the fFeld Museum in Chicago. I use the Serious Eats recipe which includes coconut. I don’t always include the coconut. I mix it with layers of fruit and add almonds or walnuts or whatever I have on hand. Because it’s cool. It’s particularly nice for a breakfast in the summer.. https://www.seriouseats.com/coconut-almond-chia-seed-pudding
Thank you for the generous link! But I'm completely distracted by the idea of sourdough crumpets! Heavenly. My father always toasted them almost charred, piled them up, so the butter melted down through to the bottom crumpet which we all fought over.
My guess is somewhere in the 200-300g of active starter would do the trick (subbing for the powdered yeast) — or, if you just want the flavor, 50g or so in addition to the yeast.
I am a fake among experts here! But I'm curious to know if there's a specific benefit to what seems a complication that turns a very simple recipe and foolproof into something other.
Probably none except the feeling of moral superiority that comes with being a “sourdough only” type of baker 😂
In all seriousness, very much NOT an expert! Personally, I prefer the taste and have so much “division” (my new preferred term for “discard”) that I just end up throwing it in everything.
Exactly how I felt when I made my own ginger beer and my own vinegar and had to chuck most of their ‘mothers’ out once my friends had been given too many jars of both.
I’m in the store buying seeds and those flours for making the bread. Thank you! ….as always. I learn so much from you, and am so grateful!
Wonderful! Hope you enjoy the loaf!
I buy seedy crackers that look just like yours, at the natural foods store. It hadn't occurred to me to make them myself. I eat a fair amout of nuts and seeds as part of my low-carb, anti-inflammatory diet regimen-- trying to include as much deliciousness as I can while abstermiously avoiding as much white flour, sugar, and other simple carbs as I can. And I think those crackers are tasty!
I've had to put the container in the freezer. They seemed to getting eaten a tad too fast. By me.
Oooh. Those crackers look yummy!
A bit too yummy. Once I start...
They're just a bit too moreish!
The nutrients in seeds do provide many nutrients to birds because they have the digestive system built for seeds. Humans have the digestive tract of a bear. We are built to digest meat, berries, fruit and some vegetables. We are not birds so it would be wise to understand that reality
Absolutely right! The issue these days is that what we are built to digest doesn't any longer provide the nutrition that it did for our grandparents. Big Food Biz is doing its best to persuade us that this lack would be resolved by consuming the 'enriched' foods and the seeds that they want to sell us.
This is why my 40 years of research into soil to human health has been important. Humans need 90 essentials and we provide that in a box with the diversity of soil borne probiotics to create the most nutrient dense gardens and orchards on the planet. I would love to assist in the education of your followers on how even the most toxic soil can be converted into nutrient dense flourishing soil in just a few months with our programs. We do have partnerships available so that influencers like yourself can assist mankind in healing the earth and at the same time provide their families with amazing, nutrient dense flavorful food. Gardens, orchards and land come back to life. Please go take a look at https://www.soilsaviors.org
Thank you for this - and for the work you have been doing. Battling wealthy agribusiness to establish healthy soil is a hard row to hoe. Slowly, slowly, people are increasingly becoming aware that, yes, we are what we eat. And what we eat is too often not the best for our wellbeing. But with production costs forcing the price of good food as high as it is, it's generally only the privileged or those who have access to a piece of land who can choose or grow the most healthy ingredients.
Trying this loaf. I am wondering if I can work sourdough starter into it. You also inspired me to put together a batch of Chia seed pudding. It is my favorite pudding.
That question is way beyond my bread-baking pay grade! What I like about the recipe is you can be a baking dud like me and it will still come out well. What extra benefit would you hope for from incorporating a starter into it? I must look up a Chia pudding recipe - I've read about it but never tried it out. Do you have one to recommend?
I’d like to add it for the flavor. It just seems like it would be perfect with all those seeds. I love seeds in my bread and when I read this, I realized I didn’t really have a sourdough recipe. Also, I have a huge jar of sourdough starter that I really need to reduce. (I am now making crumpets from sourdough discard which are addictive.)
I first discovered Chia seed pudding at the fFeld Museum in Chicago. I use the Serious Eats recipe which includes coconut. I don’t always include the coconut. I mix it with layers of fruit and add almonds or walnuts or whatever I have on hand. Because it’s cool. It’s particularly nice for a breakfast in the summer.. https://www.seriouseats.com/coconut-almond-chia-seed-pudding
Thank you for the generous link! But I'm completely distracted by the idea of sourdough crumpets! Heavenly. My father always toasted them almost charred, piled them up, so the butter melted down through to the bottom crumpet which we all fought over.
They are so good,
My guess is somewhere in the 200-300g of active starter would do the trick (subbing for the powdered yeast) — or, if you just want the flavor, 50g or so in addition to the yeast.
I am going for the flavor so I will start with the 50 g. Thanks for the suggestion.
You can scale it up or down and I would mix it in with the warm water.
I am a fake among experts here! But I'm curious to know if there's a specific benefit to what seems a complication that turns a very simple recipe and foolproof into something other.
Probably none except the feeling of moral superiority that comes with being a “sourdough only” type of baker 😂
In all seriousness, very much NOT an expert! Personally, I prefer the taste and have so much “division” (my new preferred term for “discard”) that I just end up throwing it in everything.
I promise, no moral superiority., I just really like the taste of sourdough. I add it to my pancakes, my waffles, biscuits., and now crumpets
Now that I read this, it’s sort of sad.🤣
And the superiority comment was totally in jest about myself, Cea!
I gathered as much! Thanks
We do the same thing!
Exactly how I felt when I made my own ginger beer and my own vinegar and had to chuck most of their ‘mothers’ out once my friends had been given too many jars of both.