The blade and the grinder worked fine (dough came out perfect) except for one problem, after about a third of the berries were ground, the machine gummed up and stopped moving the berries. I think that the berries were too wet so I stopped, added raisins and pecans to the those I ground, formed a loaf and put it in the oven at 200°. I ground the remainder of the berries in the food processor but the resulting dough was too wet to form a loaf so I added raisins/pecans, put in a loaf pan and into the oven. Moral of the story is do not over soak your berries. If you are going to use a meat grinder, only soak for 12-16 hours, until you can just barely see the sprouts begin, if you are not ready to grind when this happens, just put them in the refrigerator to stop the growth, grind when you are ready. For a food processor, I'd guess 24-36 hours would be ok, until the sprouts are about the same length as the berry. BTW, if you use the meat grinder technique that I described, I've read that you can add a little honey and yeast to the dough, let it proof, place in a pan, let rise again and bake to obtain a regular loaf of sprouted bread (my next venture).