tag:blogger.com,1999:blog-1597700405609932351.post8814067914455688168..comments2023-12-26T00:21:57.070-08:00Comments on Dr Kyle Christensen: Living the Good LifeDr. Kyle D Christensenhttp://www.blogger.com/profile/02641103727387796113noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-1597700405609932351.post-49686550140436612602014-01-22T07:03:15.259-08:002014-01-22T07:03:15.259-08:00I tolerate poorly soured wheat but I still do bett...I tolerate poorly soured wheat but I still do better on Kamut and spelt sprouted and soured. The urine smells not so acrid on Kamut rather than the diabetic sweet urine smell from eating wheat that won't sprout and I believe the original wheats are better than the hybrids. My friend goes into severe arthritis if she eats your delicious breads but she and I both can eat the original grains. Thank you for presenting the souring process. I tasted some bread from Kneaders recently and they claim to have natural yeast, but my sensitive stomach felt bad even with a taste as I had been eating Kamut all day and I could tell a big difference. I didn't want to eat their bread and it didn't feel good after having the Kamut. The yeast I know in store bread is genetically modified so the sour concept is very important. Those who store Saf yeast take note, it isn't necessary nor does it store well. I made my own yeast by sprouting the kamut and leaving it out 3 days. It smelled yeasty and vinegary. It doesn't rise as high but it does double the dough. heavenly flowerhttps://www.blogger.com/profile/05678657363556161634noreply@blogger.com