tag:blogger.com,1999:blog-26816599.post3453923677810361379..comments2023-10-23T17:28:19.436-04:00Comments on Jeph's Spot: Let There Be Bread!Jephhttp://www.blogger.com/profile/02843262392217281569noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-26816599.post-63089202521971118872007-01-07T01:30:00.000-05:002007-01-07T01:30:00.000-05:00I think you'd have to use the barley soaked or sof...I think you'd have to use the barley soaked or softened. Maybe cracked? Cracked wheat? Hmmmm....Peterhttps://www.blogger.com/profile/03285897619531989328noreply@blogger.comtag:blogger.com,1999:blog-26816599.post-50928697198929992642007-01-06T19:17:00.000-05:002007-01-06T19:17:00.000-05:00I picked up some raw sunflower seeds today, and me...I picked up some raw sunflower seeds today, and mean to get some poppy seeds soon. How about pepitas (chopped up small?). Oats? I've heard of using barley in bread, but I need to find out the process for that - raw and hard (do they absorb moisture from the raw dough?), or do I cook them first?Jephhttps://www.blogger.com/profile/02843262392217281569noreply@blogger.comtag:blogger.com,1999:blog-26816599.post-80012434610450224992007-01-03T22:55:00.000-05:002007-01-03T22:55:00.000-05:00Interesting how it turned out. I'm curious to see...Interesting how it turned out. I'm curious to see/know how you can vary it up with other types of flour or other additions (seeds, raisins, flavourings). Hmmmm.Peterhttps://www.blogger.com/profile/03285897619531989328noreply@blogger.com