Guest guest Posted September 2, 2006 Report Share Posted September 2, 2006 I am attempting to sprout some wheat berries to make flour. My question is: How long should the sprouts be when they are ready? I have Laurel's Kitchen Bread Book and in her chapter on sprouted wheat breads she talks about three distinct stages in the sprouting. Quote: " Wheat is sprouted three different lengths of time to produce three very distinct kinds of sprouts. They are not interchangeable. " Her recipes calls for grinding fresh sprouts, not drying them first, something like an essene bread. I am interested in dehydrating and grinding the wheat sprouts for a flour. She also talks about a malt flour that happens when you let the grain sprout until it acheives peak enzymatic activity. Anyone more familiar with this? Sally Fallon doesn't get into much detail about sprouted wheat flour in her book, as far as I could tell. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 2, 2006 Report Share Posted September 2, 2006 Hi, Rose I've been sprouting grains/seeds/legumes for years and found, through experience and research, that for purposes of flour, they shouldn't grow longer than 1/3 the length of the grain. They turn bitter, otherwise. Also, by the 1/3 stage, they've done their " magic " , having turned into a product that resembles a vegetable more in its nutrition than their original form. I use H202 in my initial soak - it speeds up the sprouting process and kills aflatoxins. I dehydrate, storing them, and grinding as needed. The " malt flour " is diastatic flour. You let the " tails " grow a little longer - instead of 1/3 of the grain length, let them grow the full length. Dehydrate, grind as needed. One of my favorite sourdough bread making sites has great information on this: http://www.faqs.org/faqs/food/sourdough/faq/section-10.html Sharon On 9/2/06, Rose <Dandeliongold22@...> wrote: > > I am attempting to sprout some wheat berries to make flour. My > question is: How long should the sprouts be when they are ready? > > I have Laurel's Kitchen Bread Book and in her chapter on sprouted wheat > breads she talks about three distinct stages in the sprouting. > > Quote: " Wheat is sprouted three different lengths of time to produce > three very distinct kinds of sprouts. They are not interchangeable. " > > Her recipes calls for grinding fresh sprouts, not drying them first, > something like an essene bread. I am interested in dehydrating and > grinding the wheat sprouts for a flour. > > She also talks about a malt flour that happens when you let the grain > sprout until it acheives peak enzymatic activity. > > Anyone more familiar with this? Sally Fallon doesn't get into much > detail about sprouted wheat flour in her book, as far as I could tell. > > __._ > Quote Link to comment Share on other sites More sharing options...
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