As I mentioned in an earlier post, I am teaching cooking to my daughter using Sue Gregg's Baking with whole grains. I own her curriculum, which she put a lot of work into, however it is not working for us. I will use parts of it and adapt it to my style of teaching. I am also using excerpts from Wardie's GNOWFGLINS fundamentals eCourse. This is an excellent course, but again, I am adapting it for our family's use. The darker muffins pictured were made by ds using the eCourse Basic Soaked Muffins, he added frozen blueberries. The lighter muffins are Banana Nut Muffins from Sue Gregg's An Introduction to Whole Grain Baking (2007) made by dd. I did not taste them, but they are slowly disappearing. Yesterday we set the flour to soak , one recipe with raw milk, raw apple cider vinegar, ww pastry flour and oats, the other with butter, honey, bananas, kefir, ww pastry flour. This morning we added levenings, spices, eggs and add ins (blueberries).
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