Comments on: Tortilla Trial and Error http://hemmingshalfdozen.com/2009/10/tortilla-trial-and-error/ 2 Bigs + 4 Littles under 1 Midsize Roof = Life As We Know It Sun, 05 Feb 2012 17:35:56 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Sonya Hemmings http://hemmingshalfdozen.com/2009/10/tortilla-trial-and-error/comment-page-1/#comment-168 Sonya Hemmings Fri, 30 Oct 2009 23:39:09 +0000 http://hemmingshalfdozen.com/?p=254#comment-168 Hi, Denise: So far, I have sprouted spelt grain, hard winter wheat and soft white wheat. Basically, I put about 1 cup of grain into a wide-mouth, quart-size canning jar and then fill the jar with cool filtered water at least 2 inches above the top of the grain. I let that sit for eight hours (overnight works great). Then I fit the top of the jar with a canning ring and a sprouting screen (I purchased mine from Azure Standard) and pour out the soaking water. From that point, I rinse the grain several times a day by filling the jar with cool, filtered water, swirling the grains around a bit and then pouring out the water. I invert the jars over a plate lined with a paper towel for further draining. It takes 24 to 48 hours for the grain to sprout (spelt has taken longer for me than the wheat varieties). When the sprouts are just tiny—1/8 of an inch or smaller, even—I dehydrate them. I don't have a dehydrator, so I spread the grain on a baking sheet lined with parchment paper and set my oven to warm (about 150 degrees) and let it dry out in there for about six hours—or as long as it takes for it to be crunchy, not chewy, when I sample one of the grains. :-) Then I grind the dehydrated grains into flour using a Vita-Mix, a high-power blender that comes with a special container for grinding grains. I hope that helps! —Sonya Hi, Denise:
So far, I have sprouted spelt grain, hard winter wheat and soft white wheat. Basically, I put about 1 cup of grain into a wide-mouth, quart-size canning jar and then fill the jar with cool filtered water at least 2 inches above the top of the grain. I let that sit for eight hours (overnight works great). Then I fit the top of the jar with a canning ring and a sprouting screen (I purchased mine from Azure Standard) and pour out the soaking water. From that point, I rinse the grain several times a day by filling the jar with cool, filtered water, swirling the grains around a bit and then pouring out the water. I invert the jars over a plate lined with a paper towel for further draining. It takes 24 to 48 hours for the grain to sprout (spelt has taken longer for me than the wheat varieties). When the sprouts are just tiny—1/8 of an inch or smaller, even—I dehydrate them. I don’t have a dehydrator, so I spread the grain on a baking sheet lined with parchment paper and set my oven to warm (about 150 degrees) and let it dry out in there for about six hours—or as long as it takes for it to be crunchy, not chewy, when I sample one of the grains. :-) Then I grind the dehydrated grains into flour using a Vita-Mix, a high-power blender that comes with a special container for grinding grains. I hope that helps!
—Sonya

]]> By: Denise http://hemmingshalfdozen.com/2009/10/tortilla-trial-and-error/comment-page-1/#comment-144 Denise Tue, 27 Oct 2009 01:36:56 +0000 http://hemmingshalfdozen.com/?p=254#comment-144 Hi Sonya, I was wondering if you could explain how you sprout and use the grains. I already cook with several different kinds of grains. We also do our own sprouts for salads, etc. I'm just not clear how the method works. Thanks! Hi Sonya,
I was wondering if you could explain how you sprout and use the grains. I already cook with several different kinds of grains. We also do our own sprouts for salads, etc. I’m just not clear how the method works.
Thanks!

]]> By: Wardeh @ GNOWFGLINS http://hemmingshalfdozen.com/2009/10/tortilla-trial-and-error/comment-page-1/#comment-138 Wardeh @ GNOWFGLINS Fri, 23 Oct 2009 04:32:53 +0000 http://hemmingshalfdozen.com/?p=254#comment-138 Oh, I'm glad they're turning out better! Oh, I’m glad they’re turning out better!

]]> By: Sonya Hemmings http://hemmingshalfdozen.com/2009/10/tortilla-trial-and-error/comment-page-1/#comment-137 Sonya Hemmings Fri, 23 Oct 2009 03:11:34 +0000 http://hemmingshalfdozen.com/?p=254#comment-137 Thank you, Wardeh! Made another batch yesterday and they were much improved over previous versions. I'm excited to try your soaked and sourdough versions, too. —Love, Sonya Thank you, Wardeh! Made another batch yesterday and they were much improved over previous versions. I’m excited to try your soaked and sourdough versions, too.
—Love, Sonya

]]> By: Wardeh @ GNOWFGLINS http://hemmingshalfdozen.com/2009/10/tortilla-trial-and-error/comment-page-1/#comment-132 Wardeh @ GNOWFGLINS Wed, 21 Oct 2009 15:44:37 +0000 http://hemmingshalfdozen.com/?p=254#comment-132 I know you'll get it if you keep trying, Sonya! Tortillas are tricky. But I'm surprised that your sprouted spelt tortillas are that fragile. I wonder if it is the amount of water, too. Here's my soaked recipe: http://gnowfglins.com/2009/08/06/soaked-whole-wheat-tortillas-recipe-conversion/ I think you'd really like the sourdough tortillas I made this week. :) They were AWESOME! As soon as I can, I'll share that recipe. Thanks for sharing in the Twister! Love, Wardeh I know you’ll get it if you keep trying, Sonya! Tortillas are tricky. But I’m surprised that your sprouted spelt tortillas are that fragile. I wonder if it is the amount of water, too.

Here’s my soaked recipe:

http://gnowfglins.com/2009/08/06/soaked-whole-wheat-tortillas-recipe-conversion/

I think you’d really like the sourdough tortillas I made this week. :) They were AWESOME! As soon as I can, I’ll share that recipe.

Thanks for sharing in the Twister! Love, Wardeh

]]> By: Sonya Hemmings http://hemmingshalfdozen.com/2009/10/tortilla-trial-and-error/comment-page-1/#comment-131 Sonya Hemmings Tue, 20 Oct 2009 22:13:23 +0000 http://hemmingshalfdozen.com/?p=254#comment-131 Millie—I'll look at Wardeh's soaked recipe! I must have missed that one! —Sonya Millie—I’ll look at Wardeh’s soaked recipe! I must have missed that one!
—Sonya

]]> By: Sonya Hemmings http://hemmingshalfdozen.com/2009/10/tortilla-trial-and-error/comment-page-1/#comment-130 Sonya Hemmings Tue, 20 Oct 2009 22:12:40 +0000 http://hemmingshalfdozen.com/?p=254#comment-130 Tiffany—Actually, the tortillas pictured here are my latest trial of sprouted wheat/spelt tortillas. I'm sorry; I should have made that more clear. I'll go back and add a caption for clarification. And thank you so much for including your recipe! I will certainly give it a try! Your amount of oil is what I've been using, but I haven't used that much water yet. Maybe that will do the trick! —Sonya Tiffany—Actually, the tortillas pictured here are my latest trial of sprouted wheat/spelt tortillas. I’m sorry; I should have made that more clear. I’ll go back and add a caption for clarification. And thank you so much for including your recipe! I will certainly give it a try! Your amount of oil is what I’ve been using, but I haven’t used that much water yet. Maybe that will do the trick!
—Sonya

]]> By: Tiffany http://hemmingshalfdozen.com/2009/10/tortilla-trial-and-error/comment-page-1/#comment-129 Tiffany Tue, 20 Oct 2009 20:36:41 +0000 http://hemmingshalfdozen.com/?p=254#comment-129 I am going to try you corn tortillas, they look delicious! This is the recipe for wheat or spelt tortillas that I use. They roll out by hand VERY easily, and they don't fall apart when cooking. I have even made these with sprouted wheat flour. Good luck. Tiffany Whole Wheat Flour Tortillas 3 cups fresh-ground whole wheat flour 1 tsp sea salt 1/3 cup grape seed oil 1 cup hot water Mix the dry ingredients together. Stir in the oil until blended then add the water until the dough forms a ball. Cover and allow the dough to rest for 30 minutes. Break off walnut size pieces and roll out until very thin. Heat a cast iron skillet on medium high heat. Cook the tortillas on each side until brown spots appear, about 2-3 minutes per side. Keep warm until ready to serve. **I am sure you could use olive oil in place of the grape seed oil if you want to. Let me know how you like them:) I am going to try you corn tortillas, they look delicious!
This is the recipe for wheat or spelt tortillas that I use. They roll out by hand VERY easily, and they don’t fall apart when cooking. I have even made these with sprouted wheat flour.
Good luck.
Tiffany
Whole Wheat Flour Tortillas

3 cups fresh-ground whole wheat flour
1 tsp sea salt
1/3 cup grape seed oil
1 cup hot water

Mix the dry ingredients together. Stir in the oil until blended then add the water until the dough forms a ball. Cover and allow the dough to rest for 30 minutes. Break off walnut size pieces and roll out until very thin. Heat a cast iron skillet on medium high heat. Cook the tortillas on each side until brown spots appear, about 2-3 minutes per side. Keep warm until ready to serve.

**I am sure you could use olive oil in place of the grape seed oil if you want to.
Let me know how you like them:)

]]> By: Millie http://hemmingshalfdozen.com/2009/10/tortilla-trial-and-error/comment-page-1/#comment-128 Millie Tue, 20 Oct 2009 17:26:25 +0000 http://hemmingshalfdozen.com/?p=254#comment-128 I love homemade tortillas. I'm doing a soaked recipe that we are fairly happy with now -similiar to the one on Wardeh's site. I do roll my own since I don't have a press and would like to find a recipe that was a little easier to get slightly thinner. I haven't tried corn tortillas yet. I love homemade tortillas. I’m doing a soaked recipe that we are fairly happy with now -similiar to the one on Wardeh’s site. I do roll my own since I don’t have a press and would like to find a recipe that was a little easier to get slightly thinner. I haven’t tried corn tortillas yet.

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