To Your Health Sprouted Flour Co.: August 2010

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A MESSAGE FROM PEGGY

“In the Heat of the Night” – Mid–summer in Alabama gets to be very hot and humid. The lows at night this time of year are upper 70s to low 80s with lots of “soupy” humid air. But I wouldn’t want to live anywhere else. I love the hot weather. The reason
I mention the heat here in Alabama is that I spoke with a customer recently who asked if she should bring her sourdough starter inside at night because the temperature where she is drops to freezing at night. Wow! Didn’t know there were places like that this time of year! If you experience these kinds of temperature changes as well, it’s fine to bring your starter in for the night and place it back outdoors once it warms during the day.

As promised, our new GLUTEN–FREE grains and flours are now available on our site. We’re offering organic sprouted CORN, MILLET, and BROWN RICE whole grains and flours. I’ve included a link below to a great homemade corn tortilla recipe. We’re working on some bread recipes in our R&D kitchen and will be sharing those as we get them perfected.

Jeff and I are very excited to announce that we are now sponsoring a wonderful young two–time Olympian speed skater, Maria Lamb. We’ve included a message and favorite recipe from Maria and hope you will go to her web site (www.marialamb.com ) to offer words of encouragement and share your recipes with her as well. Maria trains hard and knows the value and benefits of eating a nutrient-dense diet. We hope you’ll be wishing her well as she begins her training season.

New pricing on our web site offers DISCOUNTS
on our sprouted grains and flours when purchasing
10-pound bags and heavier. We’re always looking
for ways to pass savings to our customers
whenever possible.

AN INTRODUCTION
FROM MARIA LAMB

Hi Everyone,

I am a two time Olympian in the sport of Long Track Speedskating and have recently partnered with To Your Health Sprouted Flour! I am so excited to be sponsored by To Your Health, and will be keeping them updated on my training and racing news, as well as including some recipes of what I have been cooking and baking lately. As an athlete who trains 6 days a week, 6–8 hours a day and consumes 4000–5000 calories a day; sometimes it seems like all I do is eat, sleep, train, cook and bake!

The exciting news in my world of training right now is that the Utah Olympic Oval where I do my training just got long track ice back in! For speedskaters, the competitive season runs from October to March,
and once the last race is over, ovals everywhere take the ice out for a few months. So, I spend 3 ½ months biking, roller skiing, lifting weights and dry land training. All very good, very necessary training, most of which I enjoy, but it’s not quite the same as skating. So the first day of ice is always much anticipated, and a little bit feared (I am always afraid that somehow–despite having spent my whole life doing it– I will have totally forgotten how to skate)!

Last Friday was the first day of ice, and although it felt a little awkward at first as it always does, by the end of practice I was feeling awesome and having so much fun skating that I couldn't stop smiling! Skating is still a long way from perfect (it’s one of those things that can never really be mastered, only improved) and there is still a lot of hard training to get in before the first races of the season, but I am happy to be off to a good start.

www.homeopathyworks.net
I’m becoming more skeptical of “modern medicine” every time I listen to the latest study on the nightly news accompanied by a commercial for a new drug for a new disease. While there have been some wonderful discoveries, cures, and treatments over the years utilizing new technologies, I’d prefer to handle the small ailments and maladies at home.
This is a great web site to discover natural remedies for the things that ail us.
www.foodrenegade.com
Another great real food blog that has great information and recipes.
www.culturedfoodlife.com
Fabulous sprouted flour recipes. Donna’s Chocolate Kefir Zucchini Cake is killer. It was a hit at a recent cookout we attended.

Portuguese Mountain Rye Bread

Adapted from book Home Baking, by Jeffrey Alford and Naomi Duguid

This is my standard sandwich lunch bread. Dense and moist with an attractive cracked, domed top crust, this bread is beautiful! Makes two large loaves that keep well for a week or more

1 C. sourdough starter
5 C. water
5 C. To Your Health sprouted rye flour
4–6 C. To Your Health sprouted spelt or wheat flour
1 T. Sea salt

12–24 hours before you wish to bake, put the starter in a large bowl and stir in the water. Always stirring in the same direction, stir in the rye flour 1 C. at a time, then stir in 1 C. of the spelt or wheat flour.
Cover with a towel and set aside for 12–24 hours, longer is better.

When you are ready to continue, stir in the salt, then begin to stir in the spelt or wheat flour 1 C. at a time. Depending on where you live and how humid it is makes a difference in how much you need. The consistency of the dough is really what matters;
don’t worry too much about how much flour you use.
Stir in the flour until the dough just begins to come together into a very sticky ball. Turn out onto a very well floured board or just the countertop and gently knead until it comes together into a still slightly sticky ball. Unlike a typical wheat bread, you are now done kneading. Place the dough in a well oil bowl, cover with plastic and let rise for 3 hours; it will not quite double in size.

Place a baking stone (if you have one) in the oven and pre-heat to 500. When the oven has heated, place about ¼ cup flour in an 8–9 inch bowl. Turn the dough out onto a lightly floured surface. Cut the dough in half (it will still be sticky). With lightly floured hands take one piece and transfer to the floured bowl. Hold the bowl with both hands and gently toss the dough around in the bowl for nearly
a minute. This shapes it into a rough round.

Invert the dough onto a peal (if using a stone) and put into the oven, or place on a floured baking sheet, repeat with the other piece of dough, and place in oven. After 15 minutes, lower the heat to 425 and continue to bake for another 30 minutes or so.
When done the breads should sound hollow when tapped on the bottom.Transfer to a rack and let cool completely, or over night. Keep in a well sealed plastic bag, or freeze one for later.

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This is a simple recipe, easy to achieve. Simply substitute To Your Health sprouted corn flour for the masa harina and lard for the shortening called for in the recipe.

Ingredients:

cups Maseca Corn Masa Mix
1 tsp. sea salt
1 ¼ cup hot water plus 2 to 3 tablespoons
1 tsp. shortening

Mix the masa harina (corn flour, not to be confused with corn meal) and salt in a medium sized bowl. Measure 1 ¼ cups of boiling water and the shortening into a separate pan or bowl. Stir until the shortening is melted. Pour this mixture into the bowl of corn flour and mix with
a fork. When the mixture is cool enough to touch mix the dough with your hands. The dough will probably be a little dry.

Add hot water one teaspoon at a time until the dough stays together and doesn’t crumble apart. Knead the dough for one or two minutes. Play with the consistency by adding more water if needed. What you want is a dough that is moist enough to stay together but not too sticky.

Use a tortilla press to flatten the dough.

Place your tortilla in the preheated cast iron pan or comal and cook for 45 seconds to a minute then turn over and cook for another 45 seconds or longer.

Recipe source: http://www.cooking-mexican-recipes.com/corn-tortilla-recipe.html

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