http://www.durgan.org/URL/?YZYIN 3 November 2014 Grinding Nixtamal to Masa
Utilizing raw corn, making flour or dough for tortillas is very difficult if doing the process when the corn is wet, which is the preferred method
The method presented here is a hybrid system, which is easy to implement. The corn is made into nixtamal in the typical manner.The nixtamal is then blended in a typical home blender with water. Only enough water is added to make a smooth slurry. The slurry is placed in a mixing bowl and enough corn flour commercial (Masa Harina)(Maseca) is added, mixed and kneaded to make a texture perfect for tortillas.
That method should work for sprouted wheat/grain bread, too.
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