Skip to main content

From Bread flour to Wheatgrass

I ordered some wheat berries and well, i think i am miles away from grinding my own bread flour so it would be best to try growing some for juicing first. We'll see what happens. Just to show you, it is very easy technically but back breaking if you are as tiny as i am. 9 days is all it needs and you can harvest your wheat grass for juicing. Unlike the pulp from carrots, celery and apples the wheat grass pulp are not recyclable. I put the veggie and fruit pulp in burgers and soups, pasta sauces, pancakes etc., but the wheat grass pulp is pretty much like a dish washing scrub. Just put it in your compost bin for good measure. Here it is, i ordered mine online and you need a sturdy juicer to get most of the juice from the grass itself. Soak the seeds for 2 days, not 2 8 hours but a full 48 hours. 2 days after, put the seeds or sprouts in a 2 inch vermiculite, any tray with holes will do. 3 days later 5 days after 7 days later Harvesting time, 9-10 days once you see the second leaf showing. the juice, my nephew says "Yuck" but absolutely excellent for your health This juicer can also make great celery, carrot, apples etc., juice. Pricey but worth every drop. The effect you feel after downing this juice is amazing, it's like a green caffeine, my mother wants it everyday. Try it folks! The pancakes, the pandesal and the burgers all have pulps from the veggie and fruit juicing. Just one way of adding roughage into your diet and keeping oneself healthy, saving money as well. My nephews are downing the burgers and let me tell you this, they taste absolutely good, just add tons of minced onions and spices.

Comments

Popular posts from this blog

3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cos...

Cutting Pandesal, Baston Style

So how do we really do the Baston style "singkit" cut? First start with a slightly stiff dough, if your dough does not have eggs or eggyolks, a hydration of around 55% is ideal. I have seen bakers use less water, but that will make your Pandesal too dry and dense after 1 day or so so try to keep it slightly on the soft side, but not too sticky. Why? If you use a sticky dough for the Baston style cut, the dough will spread and will have a flat look rather than a rounded shape we are all familiar with. In Tagalog, "lalapad" ang dough so medyo flat ung Pandesal. So after you mix the dough, divide it into 2 to 4 portions if you are mixing  kilogram. Experienced bakers divide their dough into 500 gram portions, i do mine the same way. Flatten the dough, focusing more on the length and not on the height. The height of the dough should be around 2 to 3 inches only. Next, fold the dough while pinching the edges making sure the dough surface ...

Kape at Pandesal

When someone emailed me about Kape at Pandesal, i suddenly felt home sick. Just these two words. Dipping Pandesal in coffee. Who got this phenomenon or practice started? We all know the colonial Spanish era and Gregorio Zaide mentioned our fondness for idling around in the history books (Juan Tamad and siesta), but for breakfast? Who wants to jump up and down when you wake up? This is the answer. Dunking the warm, crispy Pandesal into hot, steaming coffee. How did this thing start? Who invented it? What made the Pinoys dunk their Pandesal? Maybe the Pandesal in those days are rock hard, or maybe it is one way to sweeten the bread. Baka may alamat dito. Is it because the Pandesal is salty in those days? After all, sal means salt right? The Italians love to dunk their Biscotti in coffee, but the Biscotti deserves it. Seriously, Biscottis if not dunked in coffee can give you a free tooth extraction. But the Pandesal? Okay to some, it cools down the coffee. Don't tell me they...