I got sick of sprouting in four or five separate quart-sized mason jars with fussy screen lids. The repetitive motions of filling and draining them all at once was getting to me. I never had enough bulgur on hand. I solved all of these problems at once by using....
BIGGER JARS!
This is a revelation, and epiphany, and otherwise, not really a religious experience. But I will not say that it wasn't life-changing!
I have some nice 2 liter hermetically-sealed jars, the kind with flip lids and removable rubber seals. I like them for making things fizzy, like kefir and ginger ale. So I sprouted in these, with no seals, and just used a strainer over the top when draining them. They made perfect and fast sprouts, which now fill my oven with their released moisture and my house with their aroma. (sorry, been reading a blog about bad english translations).
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8 comments:
Hi,
I'm very new to the "traditional food" world, and have just been reading your blog the last several weeks.
I'd like to get some healthier flours, but haven't been able to find a good source for bulgur wheat or bulgur flour. Do you have any suggestions?
Thanks for your great posts! Anna
Hey Anna, send email me and we'll chat!
nicole (dot) platte (at) gmail (dot) com
And to answer your question:
I do not know of any place to get bulgur that is real. You can buy so-called bulgur at health food stores, but it is not sprouted. You really have to sprout it yourself and then grind it. Some amount of grinding is possible in a blender, though you'll eventually wear it out. I love grinding my own, and even when I grind unsprouted wheat (for later soaking) the flavor is so much fresher than that of purchased flour. The least rancid flour I have found is Bob's Red Mill. It is not perfect, but is a good choice while you are in transition.
Could you talk more about what you do with the sprouts? How far do you let them sprout? I'm used to having sprouts several inches long for the purpose of eating the green part, not for grinding into flour (do you dry them first?).
I sprout my wheat berries til they are at least 1/4" long, but if they get longer it's fine, because they get sweeter as they grow. I wouldn't go over about an inch and a half, though, because they will quickly become grass.
I dry them on the lowest temp in my oven, which is a bit high at 170; 150 would be ideal. I let them dry all night.
Then I grind them. Sometimes into bulgur, which is coarse, cracked wheat, and sometimes into flour. I do many things with bulgur, but I haven't posted all of them yet. Here are two from earlier posts:
http://traditionalnutrition.blogspot.com/2008/09/pizza-next-time-ill-make-more.html
http://traditionalnutrition.blogspot.com/2008/09/egg-rolls.html
I also love to cook the coarse bulgur with milk and honey as hot cereal... wow.
That's interesting. We use bulgur a lot for middle-eastern dishes (tabouleh, koufteh, etc). It'd be interesting to make our own. There's a grain grinding head that we can get for our kitchen mixer...
ive been spouting a ton lately! i invested in a dehydrator that has helped make the whole process so much easier. i got a 9 tray excaliber for around $200, i soak the grains overnight and then used the screen trays of the dehydrator as sprouters. that way i can do a ton at atime and then just turn on the dehydrator when theyre ready. i do it much more often now that its so much easier and things come out better than soaking the four.
I use 4-litre jars!!!
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