1.  Before you pose your question about the Two Stage Process click and read the entire explanation carefully. Then verify that you have prepared the Blender Batter Waffle/Pancake recipe on the website. The explanations with that recipe answer a lot of questions.

     Remember there are three ways to get the Two Stage Process to work a) Soaking a few hours as in the blender batter recipes for quick breads b) Sprouting and dehydrating c)  Fermenting as in sour dough breads. 

     If one method is not working for you try another. If you have grains that have been sprouted and dehydrated on hand, then they can usually be used in a recipe that doesn't have the Two Stage Process written into it. This is what we recommend with cookies, for example. And don't worry about perfecting everything. The oatmeal for coffee cake topping or in oatmeal cookies would end up as a gooey mess if soaked. So just leave it be.

      If you are frustrated in getting your yeast breads to come out when applying the two stage process, we recommend patience. Reduce your frustration by setting the problem aside for a while. You may meet someone who's succeeding who will invite you over for a baking session. Remember baking is an art as well as a science. In the meantime you can always get the full range of whole grain nutrition with quick breads.

      Please list all the SueGreggCookbooks you currently own and how long you have been preparing recipes from them. We may need to reference them in our answer. State the cookbook title, edition, recipe title, and page number of the recipe in question. Then write out one concise question. If your question is a multiple part question, Then you should use the telephone consultation form.




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