Comments on: Monthly Baking Routine

By: Leah

Leah — Wed, 04 Nov 2009 00:03:54 +0000

Actually I’ve heard that freezer burn comes from your freezer not being cold enough, quite often. Which I do have a problem with…which makes sense because my freezers not that great!

By: Lindsay

Lindsay — Mon, 05 Oct 2009 22:10:46 +0000

I have only soaked flours for basic coffee cakes as you can see on my recipes page. If you want something healthy but free of phytates, try a coconut flour recipe, like Kimi's Coconut Flour Cake.

By: florinda

florinda — Sat, 03 Oct 2009 22:30:43 +0000

Hello and thanks for your great comments and recipes. I am wondering if you have ever tried soaking flour for cakes. I am tempted to make my grandaughters birthday cake by soaking the flour first. have you tried this?

By: Lindsay

Lindsay — Wed, 17 Jun 2009 14:12:13 +0000

Annie, Thanks for visiting! Spelt really does not taste any different than wheat in my oppinion. It actually produces a lighter texture, as I have experienced when making my biscuits. I usually use half spelt and half whole wheat pastry for those and it is wonderful! If they like wheat, you will be totally fine with any of these other whole grains!

By: Annie Anderson

Annie Anderson — Wed, 17 Jun 2009 04:07:50 +0000

And by the way -

My family and I live in Washington as well – a few hours North of you, just above Seattle.

By: Annie Anderson

Annie Anderson — Wed, 17 Jun 2009 03:58:04 +0000

Lindsay,

I just found your website and am really enjoying all of your recipes/information. This is great! Thanks!

I’m definitely going to add this recipe to my baking list. And as soon as I buy a good stand mixer, I’m going to start a similar monthly baking plan. I think it would work really well for our family. I usually buy a months worth of bread at a time and freeze it anyway so this is a great idea.

And I love raspberries! So these are getting made very soon!

Do you notice any difference in texture or flavor when using the spelt? I’ve not tried it before and have been thinking of doing so but am worried about it being different enough that my kids won’t touch it.

Thanks again,
~Annie

By: Jennifer S

Jennifer S — Fri, 01 May 2009 15:16:08 +0000

The raspberry muffins are fantastic!! I sprinkled slivered almonds on top of mine before baking.

By: Sherree

Sherree — Sun, 29 Mar 2009 22:15:55 +0000

Thank you Lindsay – I will be experimenting because our daughter has so many food alllergies and she has to be on a rotation diet, eating no single food more frequently than every 4 days. I’ll let you know about what works and what doesn’t.

By: Lindsay

Lindsay — Sun, 29 Mar 2009 04:30:14 +0000

Sherree, thank you for visiting and for your sweet and thoughtful comments. I am glad to hear you enjoyed the muffins. I have not tried any other flours with this recipe on their own. I have done a combination of whole wheat and spelt with great success. This goes for most all of my baking.

By: Sherree

Sherree — Sat, 28 Mar 2009 14:53:25 +0000

Lindsay,
I just made your raspberry muffins this morning and they are SCRUMPTOUS! My question – do you ever substitute different flours for the whole wheat flour and how does it turn out?
By they way – I just found your website yesterday when googling to find more information about soaking grains/flours. I am delighted to have found you! You have done a most impressive job of presenting so much high-quality, helpful information. And the website is extremely professional. Very impressive indeed.