Sprouted Grains

[Guest guest]

OK, I know sprouting increases enzyme and vitamin levels in grains and want

to make it into flour.

Does drying the sprouted grain in the oven before blending into flour kill

all the nutritional value? Our stove's first degree is 200 so I can't tell

what temp I'm drying it at when the dial is under 200 degrees. Also is it

better to " mill " my own flour just before using with a metal blade blender,

or buy from a stone grinding mill flour that is days/weeks old?

One last question, since sprouted grains are supposed to be so much better

for our digestive track, can I use 100% sprouted flour in bread?

Thanks

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