tag:blogger.com,1999:blog-173124950637983780.post6818717418108148592..comments2024-03-04T01:38:00.285-05:00Comments on The Sunny Raw Kitchen: Recipe of the Week: Sundried Tomato BreadMarie Madeleine Carmellahttp://www.blogger.com/profile/03963055581416339860noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-173124950637983780.post-34000507765151162202013-10-10T13:34:40.875-04:002013-10-10T13:34:40.875-04:00Hum, I really couldn't say. The freshly sprout...Hum, I really couldn't say. The freshly sprouted buckwheat is very moist and gooey and plays an important role in the texture of the batter. I'm not sure whether flour could achieve the same. Perhaps if you were to soak it first? Something to experiment with...Marie Madeleine Carmellahttps://www.blogger.com/profile/03963055581416339860noreply@blogger.comtag:blogger.com,1999:blog-173124950637983780.post-54971298303156001112013-10-09T20:27:34.368-04:002013-10-09T20:27:34.368-04:00how much sprouted buckwheat flour would you need i...how much sprouted buckwheat flour would you need instead of buckwheat groats??Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-173124950637983780.post-59156676649920109942007-09-14T09:03:00.000-04:002007-09-14T09:03:00.000-04:00Golly, Carmella. Thanks for posting my recipe. :) ...Golly, Carmella. Thanks for posting my recipe. :) I love making this bread, and I do it a bit differently every time. I even used the batter and made some pizza crusts! <BR/><BR/>RawVeeVeehttps://www.blogger.com/profile/06461936694738232221noreply@blogger.comtag:blogger.com,1999:blog-173124950637983780.post-50155612970824642892007-09-11T11:59:00.000-04:002007-09-11T11:59:00.000-04:00Oh MY!!! Those do look yummy!!! Thanks for posti...Oh MY!!! Those do look yummy!!! Thanks for posting these.Keelyhttps://www.blogger.com/profile/03127143729146629701noreply@blogger.com