Sprouts are ridiculously easy to grow; who knew? (Well, a lot of people actually.)
As I don’t want to go into a store of late and we still wanted greens and crunch, this was an easy addition to my mason jar repertoire.
For alfalfa sprouts:
take 1 tsp of seeds
Soak in water for 8-12 hours in a quart wide mouth jar
Drain water the stand upside down
Rinse the sprouts morning and evening
Takes about 3-4 days to get good sprouts. I put them in the fridge after they are ready, then they get used on salads and sammiches.
Radish sprouts are good too, a little spicier but take a few more days to get a full jar.
I store my seeds in a jar and I cut up the sack so that I can put the paper in over the lid but under the ring.
Sprouting Lids with Stand for Wide Mouth Mason Jars 4 Pack
No yeast? That’s ok.
1.5 cups buttermilk*
3.5 cups all purpose flour
1 tsp salt
1 tsp baking soda
*if you don’t have buttermilk on hand you can curdle the 1.5 cups of milk with 1 tbsp white vinegar
- Sift flour, baking soda and salt into a bowl. Stir to combine.
- Create a well and pour in buttermilk
- Combine to a slightly shaggy dough, then form the ball into a nice loaf. The dough should be slightly sticky at this point.
- Flour your hands and form into a round loaf. (You can add a little more flour or milk to achieve the right feel.)
- Score the loaf with a knife into an X, then poke a hole into the middle of the X with your finger.
- Bake at 400 F in a Dutch oven or on a cookie sheet/pizza stone for about 30-35 minutes until the crust is hard but sounds hollow inside if you tap or thump the shell.
Share pics in the comments of your loaves!
Here’s the video where I learned how to do this: