Free Webinar

Join me for a FREE webinar on Thursday, February 9th, 2012 at 7 PM EST / 4 PM PST.

Space is limited.

Click here to register for the webinar.

Title: Healthy Whole Grains: Soaking, Sprouting & Sourdough
Date: Thursday, February 9, 2012
Time: 7:00 PM – 8:00 PM EST (4:00 PM – 5:00 PM PST)

In this free webinar, we’ll cover:

  • What kinds of whole grains can be sprouted
  • How soaking, sprouting and using sourdough neutralize anti-nutrients like phytic acid
  • When to sprout, when to soak, and when to use sourdough
  • How to make whole grains kid-friendly
  • How to save time preparing whole grains
  • How to save money preparing whole grains

After registering you will receive a confirmation email containing information about joining the Webinar.

System Requirements
PC-based attendees
Required: Windows® 7, Vista, XP or 2003 Server
Macintosh®-based attendees
Required: Mac OS® X 10.5 or newer

Whole Wheat Sourdough Waffles

{ 119 comments… read them below or add one }

Gabrielle February 3, 2012 at 12:50 pm

Looking forward to this!

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Aimee February 3, 2012 at 12:59 pm

If we miss the class for some reason will we have another chance to watch it?

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Ann Marie February 3, 2012 at 2:37 pm

Yes.

This webinar will be first come first served. So the people who (1) are registered and (2) login first will get in.

If it’s full by the time you get there or you don’t make it, there will be a Replay Presentation of the webinar. It will not be live — it will be recorded. I’ll send an email about the Replay to those of you who don’t get to attend the live webinar.

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Rachael February 4, 2012 at 11:54 am

Oh, good. I just realized that its 6 pm central time… and Peanut is heading to bed then. But as soon as he’s down, I can come watch. I’m good with recorded.

Thanks, I’m looking forward to learning about this.

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Deborah February 4, 2012 at 11:19 pm

HI, I just signed up and then realized I am in London and 7pm EST is midnight here! Can I get the login sent to me afterwards to see the recorded version at my convenience later? Thanks!
Deborah

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Ann Marie February 6, 2012 at 2:05 pm

Please go ahead and sign up and you will get an email with the replay information if you can’t make it

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Iris Majer February 6, 2012 at 8:26 am

could you please ad me tot he replay presentation list. I have a class at that time and can’t not make it. Thanks!

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Ann Marie February 6, 2012 at 2:06 pm

Please sign up and you will get an email with the replay information

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Flo Richards February 3, 2012 at 1:16 pm

I know it’s called sourdough but is there a way to prepare it that’s not quite so sour? We’ve tried some and didn’t fall in love with it. I want to love it and I want my 15-year-old son and hubby to do the same. Thanks!

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Ann Marie February 3, 2012 at 2:35 pm

I think most of us are used to the taste of white flour. I’ve gotten to the point where I actually find white flour and white rice really bland and I prefer whole wheat flour and brown rice.

I will talk about this in the webinar but the short answer is, you can use some white flour to make your bread more palatable to family members who are not used to that whole grain taste.

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Terri Gano February 3, 2012 at 1:18 pm

I’m so happy your doing this free:) that’s the perfect price for me. Thank you for sharing so much.

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UgaVic February 3, 2012 at 2:12 pm

Looking forward to it!!

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Lore February 3, 2012 at 3:14 pm

I am over the moon! THANK YOU so much!

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Bev February 3, 2012 at 3:31 pm

I can’t wait to learn more about how to sprout grains & make bread! I miss bread so much since I went Paleo!

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Ann Marie February 4, 2012 at 11:33 am

I don’t think I would ever want to live life without bread. I did go without it for 2 years when I was healing of gluten intolerance and I’m so glad I can eat it again!

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Sheri February 5, 2012 at 8:16 am

Healing of a gluten intolerance? Please do tell more. I’ve been gf for at least 1.5 years and I would love to make and eat bread again. But they say that Celiac disease is genetic and the only cure is gf for life.

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Charlie February 5, 2012 at 10:03 am

Sheri, There is amazing evidence, especially in the fields of science that are exposing the fact that what is “genetic” is simply composed of our beliefs… In other words, if you believe that a gluten intolerance or Celiac is certainly “for life” because it was passed down genetically, then it will be. However, if you change your belief about genetics and know that just because your ancestors had it doesnt mean you will, then it is NOT for life. There is so much more that you can read about this process from authors like Bruce Lipton and Gregg Braden. You CAN heal your body of anything… think of the numerous “miraculous” cures that we see in fatally diagnosed cancer patients. When you really stand up and say “enough is enough”… then it will be so.
I wish you the best in life. Much love and heal yourself! (beliefs first :))

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Sheri February 5, 2012 at 10:34 am

Thanks Charlie. I do believe that I can be healed. I do, but it seems that others don’t. I should have put “they” above in quotation marks. I’m simply not a sheep, I don’t believe what “they” tell me. It’s much more than just believing though. You have to not only believe, but do. After a bit more digging I saw that Ann Marie uses the GAPS diet. I have only just come across this diet. I have been a vegetarian for many years (it was my first step towards health) and am quite hesitant to just let it go. The GAPS diet seems to be centred around a lot of animal products. It’s the only reason I’m hesitating at all. I eat a whole foods diet, grow most of my own food organically, etc.

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Charlie February 5, 2012 at 12:05 pm

That sounds great and yes I agree completely with the doing. Once we believe, we must take it a step further and behave as if… Have you ever looked into Weston A Price’s material? There is a wealth of information there regarding animal product intake etc.

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Anja February 3, 2012 at 3:36 pm

please send an e-mail about the replay. i cannot watch it live. :( just the timing on my end. thank you!

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Ann Marie February 4, 2012 at 11:41 am

Hi, Anja,

Go ahead and sign up and you’ll get an email after the webinar is over letting you know when the replay will be.

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Michelle February 3, 2012 at 4:04 pm

Thanks! I’m really looking forward to it.

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Dina-Marie Oswald February 3, 2012 at 4:21 pm

Thank you for the time you put into this – I am really looking forward to it!

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Lacey February 3, 2012 at 4:28 pm

wow-so excited about this. i am overwhelmed by all of it, so i’m very thankful for this opportunity to learn!

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mia February 3, 2012 at 5:32 pm

How cool is this?! I’m excited about learning this.

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Padmaja February 3, 2012 at 6:40 pm

Thank you for such a great offer and looking forward to it

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Carolyn February 4, 2012 at 5:59 am

Information I could really use! Thanks for doing this.

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SR February 4, 2012 at 10:21 am

We eat gluten-free, but I’ve been told that using heirloom grains have less gluten and also that sprouting them would have no gluten. Will you cover gluten-free options in your webinar? Thanks.

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Ann Marie February 4, 2012 at 11:39 am

Yes there are many whole grains that are gluten-free such as brown rice, corn and quinoa. I won’t specifically get into gluten-free grains but the techniques I’ll be talking about do apply to non-gluten grains.

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Faye February 4, 2012 at 11:27 am

Hi there! I would love to be able to attend the webinar but know I’m not able to… will you be offering again or have it available afterwards?

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Ann Marie February 4, 2012 at 11:39 am

Hi, Faye,

Go ahead and sign up and you’ll get an email after the webinar is over letting you know when the replay will be.

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Sarah @ Renaissance Mama February 4, 2012 at 11:29 am

Hi!

I’d like to find about the replay for the webinar. I can’t make the live version. I’m really excited about this, thank you!

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Ann Marie February 4, 2012 at 11:40 am

Hi, Sarah

Please sign up for the webinar and you’ll get an email after the webinar is over letting you know when the replay will be.

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Jana Kane February 4, 2012 at 11:36 am

Hi! Oooo! How fortuitous – excellent timing in our family life! Unfortunately, I can’t do the live webinar, but would really, really appreciate a link to the recorded version. Thanks so much for doing this! I can’t wait!!

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Ann Marie February 4, 2012 at 11:40 am

Hi, Jana, You have to sign up and then you’ll get an email after the webinar is over letting you know when the replay will be.

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Paula February 4, 2012 at 1:00 pm

I think I am ready to experiment with eating sourdough again. I get super strong neurological symptoms if I eat gluten. Extreme fatigue and muscle and joint aches.
After one year of being gluten free, I tested eating sourdough for a few weeks. After a month or so, I started bruising badly, and then the fatigue set in again. I went back to strict gluten free, and the symptoms vanished.
Another year has passed, and it will be interesting to see what happens.
Looking forward to the class for inspiration.
Paula

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Cyndi February 4, 2012 at 3:48 pm

So excited about this!

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Becki February 4, 2012 at 3:49 pm

Just tried sprouted bread the other day at our local health food coffee shop. Loved it. Hubby and I were just discussing today that we needed to learn how to do this. Thank you so much!! looking forward to attending this! :)
PS. My computer is messed up but I will try to access /watch through the Wii. Sure hope it works!! :)

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Hillary February 4, 2012 at 6:09 pm

Just registered; hoping you will cover how to prepare a gluten-free sourdough bread! Thanks!

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Ann Marie February 4, 2012 at 8:51 pm

Sorry I won’t be covering that in this webinar.

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Mel K. February 5, 2012 at 5:54 am

I have adrenal fatigue. I am on a gluten free diet for a while. I am really looking forward to learning about soaking grains! I will not be able to make this time & will wait for the replay!

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Ann Marie February 6, 2012 at 2:07 pm

You need to sign up to get access to the replay

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Tracy February 5, 2012 at 8:14 am

I too am extremely interested in this, but will not be available at the broadcast time. I would really appreciate a recorded version.
Thank you

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Ann Marie February 6, 2012 at 2:07 pm

Please sign up and you will get an email letting you know how to access the recording

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Vanessa Hill February 5, 2012 at 9:50 am

Hi! Looking forward to this. I too am gluten free for the time being while my gut heals, but i’m sure my boyfriend would love some homemade bread. :-)

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jackie February 5, 2012 at 10:35 am

(not my website, but I moderate there)

do you know if I can participate on my Chromebook? don’t have windows, in other words. I would sign up but hate to take a spot and then not be able to use it.

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Ann Marie February 6, 2012 at 2:08 pm

Hi, I’m sorry but I don’t know. I don’t even know what a Chromebook is! LOL!

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Susannah February 5, 2012 at 11:29 am

I’m just beginning my traditional eating journey. This webinar sounds just like what I need to deal with grains. Thank you so much for offering this knowledge.

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WENDY COAD February 5, 2012 at 3:46 pm

Would like to view the recorded version of the webinair at a later date. Thanks.

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Ann Marie February 6, 2012 at 2:08 pm

Yes, go ahead and sign up for the webinar. You will get an email letting you know how to access the recording.

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Janice Jackson February 6, 2012 at 7:17 am

I signed up for the webinar, and when I got the page telling me where to go to see the webinar (what site), it disappeared! Will that site be sent to our emails? Also, I will not be home that evening, so will that page also tell us how to log in for the replay? Thanks

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Ann Marie February 6, 2012 at 2:12 pm

You should get an email. If you do not receive an email with the login information, please email me at annmarie@realfoodmedia.com

I can’t give you the replay info yet because I don’t have it. You will get an email after the webinar is over.

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Amy Lowe February 6, 2012 at 7:52 am

Sorry, can unsubscribe me for the webinar. I was mixed up. I am in Portugal and was thinking it would be 2 pm here because of the 5 hours difference. But, it will be mid-night. I will be in bed! I would like to know how to watch the recording. Thanks!!

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Ann Marie February 6, 2012 at 2:11 pm

You can go ahead and sign up and you will be sent an email to access the recording

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Rachel Kleinschmit February 6, 2012 at 9:02 am

I may need to be added to the replay presentation list. I give piano lesson until 6pm and sometimes they run later. Thanks.

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Ann Marie February 6, 2012 at 2:11 pm

Please sign up and you will be sent an email to access the recording

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Debbie February 6, 2012 at 9:29 am

I’m excited to see this and learn from it. I do have a question. I purchased heirloom wheat flour, the kind you would have gotten many years ago before it was hybridized, and want to bake bread with it but most of the recipes call for adding white flour to it and to me that kind of defeats the purpose. To bake regular bread, what would be a good white flour to use?

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Ann Marie February 6, 2012 at 2:11 pm

You don’t need to add white flour. You can bake with 100% whole wheat but the bread will be more dense, not as light, and more tangy/sour.

I use organic unbleached all-purpose flour.

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Carmela February 6, 2012 at 10:12 am

Hi I would love to watch the webinar at a later time and or date as 4pm PST is a crazy time in our house between sports practice, music lessons and getting dinner ready.
Thanks

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Ann Marie February 6, 2012 at 2:09 pm

You can go ahead and sign up and it will send you an email to access the recording

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Stacy Dowd February 6, 2012 at 10:33 am

Hi! I am so excited about this. I have a question. We run Linux here at home. Will this work for me? We use firefox.
Thanks!!
Stacy

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Ann Marie February 6, 2012 at 2:09 pm

I am not sure… give it a try and see!

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Sonia Tipton February 6, 2012 at 3:30 pm

I signed up for the Healthy Wholegrains webinar then realized that it confilcts with another commitment so I am really interested in a recording of the webinar so I can watch it when not otherwise committed.
Sonia.

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Tina February 6, 2012 at 4:23 pm

Thank you so much for offering this service. I am hoping to improve my nutrition to help heal arthritis, a frozen
shoulder and torn rotator cuff. Gotta start somewhere!

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AK Bea February 6, 2012 at 7:08 pm

Oh this is going to be so good!!! I need all the encouragment I can get to sprout. I have soaked some flour a few times.
My daughter has piano at that time. Hoping I can find a hot spot to listen live. If now I”m so glad you will do a replay.
Thanks so much for doing this!! I am really considering the classes too. I think they will be just the right thing!! I’ll check the piggy bank!! lol
Thanks again!!

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Aimee February 6, 2012 at 7:25 pm

Sorry to be a pain but I’m in Perth, Western Australia, and what with Australian EST being different to USA EST, and Day Light Savings around the world, I am quite confused at what local time I need to watch this – if anyone has an idea please comment!
Thank you!
Info about Perth:
Standard time zone: UTC/GMT +8 hours
No daylight saving time in 2012
Time zone abbreviation: WST – Western Standard Time

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Sandy McGB February 7, 2012 at 12:32 am

I’m in NZ so I know what you mean… This site does it for you, just plug in where you are, where they are (I usually stick in New York if it’s EST) and the start time, and it sorts out any daylight savings issues for you! Brilliant!

http://www.timeanddate.com/worldclock/converter.html

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Kendahl @ Our Nourishing Roots February 6, 2012 at 10:41 pm

I am so excited for this! Thanks Ann Marie :)

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Luci February 7, 2012 at 1:59 am

Ok, just signed up and hope DD will let me watch this for a while or want to watch with me (3 year olds are not very predictable :o)). I’m a bread lover but on GAPS and grain-free now. But EVENTUALLY, hope I’ll be able to make and enjoy some good bread again. Hope this will also help my carb-addicted, set-in his ways DH eat a healthier version of one of his fave foods. Can’t wait!

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Jessie Wicker February 7, 2012 at 9:18 am

Hey! Thank you for offering this webinar. I’ve recently become obsessed with fermenting and wanted to start baking sourdough but was concerned about antinutrients, etc. I love bread and wanted to find a healthy way to make it a part of my diet. I also use a lot of grains (brown rice, millet, quinoa) because I don’t eat a lot of meat and I eat no processed foods. I’d love to prepare them so that they are a benefit to my daughter and me. Sounds like you have all the information I need to know. Looking forward to it!

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Elizabeth February 7, 2012 at 12:06 pm

I’m so excited! Thank you for this awesome info. I’ve been looking for a long time for clear a explanation an instruction on why and how to soak grains.

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Charli February 7, 2012 at 3:06 pm

I soooo much want to attend this webinar, but, have guests coming into town that night. Will it be repeated? Thanks.

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Ann Marie February 7, 2012 at 4:11 pm

Just sign up for it and you’ll get an email with info on how to watch the replay

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DeeDee February 7, 2012 at 4:23 pm

I would love to see this but it is my Fathers birthday and we have plans. Is there a way to watch it after?

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Susan Jett February 7, 2012 at 4:36 pm

It’ll be terrific to see a non live repeat of the story – I want to see the information, already committed to another event. So, thank you for the work.
Then for paid classes is there recorded folllow up available if we miss a bit?
Thank you lot.

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Robin VanSolkema February 7, 2012 at 4:46 pm

I would love to see this but we will be gone that night. I would love to watch it recorded!

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KateInHawaii February 8, 2012 at 4:15 am

Interesting how many respondents have wheat or gluten issues. I am just trying to follow the Body Ecology diet after being diagnosed with GI inflammation. After years of living off many kinds of foods offered in Hawaii and eating what I thought was a healthy diet, it was a shock. As with other “paleo” diets, one has to eliminate grains, and I concomitantly tested positive for wheat sensitivity. Out with the bread, and ME who loves sourdough! 2pm HST is not a good viewing time for me, but’ve signed up and will view later. Once I get my gut in balance I want to eat great bread again. I think I will learn something in this webinar! Thanks for offering.

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Jane February 8, 2012 at 7:07 am

Awesome, I just saw this link, and am super excited! I just signed up!

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chanda stehlik February 8, 2012 at 11:26 am

Thanks so much for this! I’m just starting my whole foods journey and have been concerned as to whether I should even include grains at all. This will help me make that decision. I will probably have to watch the replay, but I’m good with that. Thanks again! ~Chanda

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Erin D. February 8, 2012 at 3:59 pm

I’m so glad you’ll record it and will send it out! I’ve just realized I have a prior commitment tomorrow evening. If you’d like to remove my login so someone else can register, please feel free. Can’t wait to watch. :)

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Jane February 9, 2012 at 5:37 am

This sounds so cool!

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Dorothy Turner February 9, 2012 at 2:40 pm

So excited to learn all so we can have pallettes satisfied and bellys healthy!

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debbie February 9, 2012 at 5:42 pm

i found out about this too late to register… when i clicked the link, it said it was over. :( any chance i can get in on the replay?

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Vanessa Hill February 9, 2012 at 7:44 pm

Me too. Would like to know when I can watch the replay. I thought it was 7pm PST but I was mistaken. Boo.

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Emily Lilley February 10, 2012 at 7:12 am

I’d love to watch the replay too- can I get added to your email list for it?

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Lauren February 10, 2012 at 8:30 am

I am hoping to be added as well. Thanks!

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Jodelle February 10, 2012 at 11:39 am

Could I be added as well? I just heard about this… Thanks!

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Jodelle February 10, 2012 at 11:39 am

Could I be added as well? I just heard about this… Thanks!

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Joshua Goran February 10, 2012 at 11:41 am

I’m in the same boat, just found out about this via Food Renegade today and would like to have the recorded version. Thanks!

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Ginger February 10, 2012 at 11:58 am

I missed your webinar on grains too. Is there a link to the replay? Thank you!

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maria February 10, 2012 at 12:53 pm

hello I missed your webinar. is it possible to get the link for replay ? TIA

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Nikki Brannen February 10, 2012 at 12:59 pm

I received the email about this class on Feb. 10 so obviously missed it. Will you offer it again?

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Dona Russell February 10, 2012 at 1:01 pm

Hi,
I missed your webinar, it was yesterday and I have just heard about it today. Will you send the link for the replay to someone who was not preregistered for your class? I hope so. I would love to hear what you have to say. I have been trying for months and am getting discouraged with all the sprouting, drying grinding, soaking, sour doughing that turns out not like bricks anymore, but not anything my family raves about, that is for sure. Want so to be healthier but am getting discouraged and tired of working so hard for mediocre results.
Thanks,
Dona

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angela February 10, 2012 at 1:16 pm

same as above. Found out too late. I would be interested in seeing the recorded version. Thanks!!!

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Nancy from Cincinnati February 10, 2012 at 2:04 pm

just found out about this. Would love to watch the recorded version. Could you tell me how?

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ilene smith February 10, 2012 at 2:43 pm

I would love to see this if possible, I was going to sign up for it but time flies, I didnt think it was yet.

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Sue February 10, 2012 at 4:49 pm

I found out too late as well….would love to see it if possible! Thanks!

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Al February 10, 2012 at 5:17 pm

Please send me the link to the recorded version. I would love to watch it.

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Mary February 10, 2012 at 5:26 pm

Could I also be sent the link to the recorded version.

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Carolyn February 10, 2012 at 5:47 pm

I missed this webinar…sounds very interesting. Could I get the link to see the recording of it?

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Amy February 10, 2012 at 5:53 pm

I also just learned about this from Food Renegade newsletter but am too late to catch your webinar. I’d love to see it if you are making it available to us.

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Margie hitch February 10, 2012 at 5:56 pm

I realize I missed the webinar. Is there anyway to be able to watch the recorded version?

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Jennifer February 10, 2012 at 8:16 pm

I also missed the webinar. How can I watch the recorded version? Please send me the link if possible!

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Leslie February 10, 2012 at 8:28 pm

I just heard about this (from Food Renegade) and would love to view it. Is there another way? Thanks!!

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TW February 10, 2012 at 8:36 pm

Hello, I missed it too, I would love to see it. :)

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Marjorie Hill February 10, 2012 at 11:37 pm

I just saw the info on your free webinar, on the 10th :( Is it possible to get the link still? Thank you so much!

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Rachel Price February 11, 2012 at 6:56 am

I didn’t read about the webinar until it was over. Can I still watch the replay?

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Bethany W February 11, 2012 at 12:01 pm

I’m in the same boat as the other posters. Hope for those of us who learned about this too late?

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Bethanylee February 11, 2012 at 2:55 pm

I missed it! Would love to found out how to see the replay. Thankyou!

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René February 12, 2012 at 12:27 am

I also missed this and would like to see a replay. Thanks :-)

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Ann Marie February 12, 2012 at 8:57 am

Hi, everybody!

Here is the link to the replay:

http://healthywholegrains.realfoodmedia.com/free-webinar-replay-soaking-sprouting-sourdough/

Check my blog http://www.cheeseslave.com today (in the next couple of hours) for all my answers to the Q & A.

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Sara Gordon February 12, 2012 at 9:31 am

Can someone please post some information about the replay video of this webinar?

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Rachel February 13, 2012 at 9:33 am

Hello, Ann Marie

I’d like to be sent an email letting me know when the replay of the webinar on whole grains will take place.

Thank you!

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Emily February 13, 2012 at 2:18 pm

I signed up for the free webinar but couldn’t get into the class. i never did get an email with the replay though. is it available yet? where would i go to watch it? thanks!

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Kristen March 1, 2012 at 9:04 pm

I just discovered your blog and this post. Any chance this webinar will be played again in the future? I’d really love to learn about this. Thanks!

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marisol March 11, 2012 at 8:15 pm

I would love to learn more on this topic, please let me know if it is coming up again.

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marian December 14, 2012 at 9:50 am

Me too, just saw this, and would like to know if there is a way for those of us who missed this, to get a second chance. Thanks!

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Julia January 29, 2013 at 2:50 pm

Will there be another webinar? And/or is there any other way to get the info? Thank you!

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Becky February 4, 2014 at 7:55 pm

would like to sign up for the recorded version of the class. how can that be done?

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