Re: sprouting and soaking, was Yorkshire Pudding and NT-izing recipes

[Guest guest]

--- Conway <mclcdcmcmc@...> wrote:

> I'm still a little unclear about the sprouting

> thing. Should we be sprouting all grains before

> using them? Should I sprout my spelt berries before

> I grind them??? <confused>

Sprouting OR soaking is fine, they accomplish much the

same thing in terms of making nutrients more available

(not identical processes, but both beneficial).

I haven't had luck sprouting spelt, it got slimy and

was very prone to mold forming before it sprouted and

dried. It sprouted relatively quickly, about the same

as regular wheat, but got slimy and moldy (with

frequent rinsing, same as I do wheat), and didn't

smell very nice. I don't know if it's just my source

or if it's a challenge for all spelt. Mine seems to

have a lot of broken kernels, as well as a lot of

unhulled ones (maybe I should try to find a new source

and try again). I believe it has something to do with

the fact that the hull on spelt is much more firmly

attached than on modern wheat, and it takes a more

violent process to remove it, so by the time it gets

to you unhulled more damage has been done to the

grain. In a natural setting it would be sprouting

with its hull attached. Modern wheat has been

selectively bred for easily-removed hulls, so less

damage would be done to it in that process. I may be

totally off, but that's my theory. Has anyone here

had much luck sprouting spelt?

Aubin

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[Guest guest]

Aubin,

I had the same thing happen to me when I tried to sprout spelt!

Sonja