sounds to me like "leaf drop" all though in my experience if it happens all leaves not just the new ones can drop. Tell them to be sure the soil temperature stays above 55 degrees so that the roots stay active enough to help cool the leaves. The sun is quite powerful through glass and can really heat up the leaf surface. There is some debate on what the minimum temperature is to keep the roots at, but that is what I have researched and works for me. mike

What was the name of the particular breads you enjoyed on your trip? Was it made with rye, wheat, oats, barley, or a combination? Danish ryes tend to be lighter and sweeter than German ryes, but you said it wasn't sweet, was it a light rye or similar to German Pumpernickel (more like a dense "brick" that has been steamed in the oven, rather than baked)? Nordic Breads... Kernebrod Tresse Limpa Rogbrod Swedish Caraway Bread Scandinavian Star ------------------------------- Here are some different recipes for Sprouted Breads.... This recipe uses a sponge method which works very well when using whole wheat flour. I'd add 1/4 t. ascorbic acid powder to the sponge, but that's me, always trying to improve a recipe. But then, I always add ascorbic acid anytime I make a yeasted bread that contains whole wheat flour or wheat germ. You'll get better gluten development if you use ascorbic acid. Ascorbic acid isn't necessary when making sourdough breads. Sourdough breads are acidic enough. -Grainlady SPROUTED WHEAT BREAD (source: Deaf Smith Country Cookbook) Yield: Two 9x5-inch loaves 3 c. lukewarm water 1 T. dry yeast 1/4 c. unsulfured molasses or raw honey 4 T. unrefined oil 1 t. sea salt 4 c. whole wheat flour 2 c. wheat sprouts (more can be used) 3-4 c. whole wheat flour Dissolve the yeast in the water. Add the molasses, oil, salt, and flour. Beat well. Let rise for 1 hour. Add the wheat sprouts (ground in a food grinder or hand grain mill) to the raised sponge. Add additional flour to make the dough kneadable. Knead well on a floured board. Place the dough in an oiled bowl. Cover with a damp cloth. Let rise until double in bulk, about 1 hour. Punch down and form into 2 loaves and place in oiled loaf pans. Let rise about 30 minutes. Bake 1 hour at 350F. Cool on rack. --------------------------------- SPROUTED WHOLE WHEAT BREAD (source: Wheat Cookin' Made Easy - by Pam Crockett) 1 c. milk, scalded 1/2 c. water 2 T. vegetable oil 2 T. honey 1 egg 1 c. sprouts 1 t. salt 1 pkg. dry yeast 4 cups whole wheat flour Liquefy in blender, scalded milk, water, vegetable oil, honey, egg and sprouts. Pour into large mixing bowl and add salt and 2 cups of whole wheat flour. Mix well. Add yeast and remaining 2 eups of flour. Knead for 10 minutes. Form into a greased 9x5-inch pan and let rise until doubled in bulk. Bake for 60 to 70 minutes at 350°F. Grainlady note: I'm going to question going from kneading to formed loaf without allowing the dough to double in bulk if using active dry yeast. If you use an instant type yeast (Quick-Rise, Rapid-Rise, SAF-Instant, Bread Machine Yeast), you can knead the dough, then cover and allow it to rest for 10 minutes, THEN form and allow to proof. So there may have been a step omited in this recipe. ----------------------------------- WHEAT SPROUTS BREAD (source: Uprisings - The Whole Grain Bakers' Book) 2 c. warm water 2 t. malt 2 T. molasses 1 T. yeast 5 cups hard whole wheat flour 1/2 lb. (about 2 cups) wheat sprouts 1 t. salt 2 T. whey powder (optional) 3 T. oil 1-1/2 T. soy flour Mix together water, yeast, sweeteners and 2 cups flour. Let sit till bubbly. Then add remaining ingredients, and knead well, reserving or adding a little flour to obtain a good elastic texture. Let raise in oiled covered bowl, shape into loaves and let rise again. Bake at 350°F, 45 minutes. Yield: two 1-1/2-pound loaves. ---------------------------------- Sprouted Wheat Bread (source: http://emr.cs.iit.edu/~reingold/ruths-kitchen/recipes/breads/sprouted_wh.html) This sprouted wheat bread is moist and hearty without weighing a ton. Be sure to start it 3 or 4 days before you want to bake because you need to grow the sprouts first. I originally got this idea from Bernard Clayton, Jr., The Complete Book of Breads, Simon and Shuster, 1973. Early Preparations 3 days prior to baking, put 1/4 cup whole wheat seeds or berries in a 1-quart jar. Cover the mouth of the jar with cheesecloth, fastened with a rubber band. Soak seeds in warm water. Pour off the water (save), and place jar on its side, in a dark place. Twice a day, rinse the berries in tepid water (80°-85° )poured through the cheesecloth. Each time drain and reserve the water for a total of 2 cups rinsing water. Store the rinsing water in the refrigerator. Ingredients 1/4 cup wheat seeds or berries (see above) 2 cups tepid water for rinsing (see above) 2 pkgs. dry yeast the same 2 cups of rinsing water, heated to 100°F. 1/4 cup each brewer's yeast and honey 3 T. oil 5 cups whole wheat flour 1 T. salt When the sprouts are as long as the seed, bake the bread. Sprinkle the yeast over 1/2 cup of the reserved liquid (heated to 100°). Put remaining ingredients (except for 1 cup of flour and sprouts) in bowl of food processor. Add yeast mixture, and mix until smooth. Leave in food processor to rise for 1 hour. Stir down; add sprouts and 1 additional cup of whole wheat flour. Mix until fairly smooth, adding flour if needed. Place dough in greased bowl, cover, and let rise until double. Punch down, knead 30 seconds, and divide into two. Shape into balls, and let rest for 5 minutes. Form loaves by making an oval, folding in half, and pinching seam. Put in greased loaf pans to rise. Cover, and allow to double. Preheat oven to 375°F. Bake loaves for 25 minutes, lower heat to 300°F., and bake an additional 35 minutes. Finished loaves should give a hollow sound when tapped on the bottom. Bake an additional 5-10 minutes if loaves are not done. Cool on rack. These freeze quite well. Yield: 2 loaves.

It's a method I learned in the 1990's reading "The Sprouting Book" by the "guru" of sprouting and raw foods - Ann Wigmore. You can check her web site (Ann Wigmore Natural Health Institute) and her books can be found at many libraries. Great information! A plate, which sits inside the container, is used to weigh down the sprouts. Often a brick, or other weight, is placed on the plate and the pressure forces the sprouts to grow thicker and more juicy. You can still do mung beans, just don't expect them to be like what you see commercially. Commercial mung beans are done entirely differently than what we do at home. I've included a link below to the Sprout People (one of my favorite go-to sites for sprouting information) where they do a smaller version in an Easy Sprouter. BTW, of all the sprouters I've used for the last 30+ years, Easy Sprouters are my favorite and I always have a number of them in use. e-How has a how-to on "How to Grow Straight Bean Sprouts" that includes the plate method: http://www.ehow.com/how_7308827_grow-straight-bean-sprouts.html You may also notice Wigmore, Sprout People, e-How, and most other sources do NOT suggest the use of acidified water. This is something I've learned while studying the subject of sprouting in order to aid in better sprouting, to help prevent spoilage, and reduce the potential for bacteria growth. Be healthy, and be safe, when it comes to sprouts! Be sure to sanitize your sprouter between use. -Grainlady Here is a link that might be useful: Sprout People - Mung Bean Sprouts

It sounds like a trace element problem. I loaned my book on citrus trees so I can't look it up. It could be either a nitrogen or iron deficiency. Citrus trees are heavy feeders and (from memory)generally need fertilising end of Spring, late Summer and early winter. Check with your local nursery. Doug.