Re: Sprouting/Bulgar flour questions/Dawn

[Guest guest]

Dawn,

I did not respond because I assumed someone with more knowledge would. But,

here goes. Common sense tells me that if you simply soaked them in water with

no whey and some grains did not sprout, that the enzymes in those grains were

dead anyway. I don't know about the phytic acid problem though. I would not

bother going through the drying process if you are baking with the grains.

Sorry I cannot give you any facts on this.

Theresa

[Guest guest]

I would not

> bother going through the drying process if you are baking with the grains.

> Sorry I cannot give you any facts on this.

>

> Theresa

Wouldn't it be easier to grind if the sprouts were dried first? Seems like

it would be a goopy mess otherwise.

Michele

[Guest guest]

You definitely want to dehydrate the grains before you grind into flour, no

question. My *guess* is that 3-4 days of water would probably break down much

of the phytates even without an acid added. I've never sprouted spelt, but I

sprouted hard red winter wheat once in an enormous quantity and found it was the

easiest thing I ever did. In that case, rinsing very well often, and keeping

them upside down at an angle in the dish-drying thing worked well for me.

Chris

[Guest guest]

It would be next to impossible to grind without drying first. Maybe I

should try sprouting in whey and water? Anyone ever try that?

> I would not

> > bother going through the drying process if you are baking with the

grains.

> > Sorry I cannot give you any facts on this.

> >

> > Theresa

>

>

> Wouldn't it be easier to grind if the sprouts were dried first?

Seems like

> it would be a goopy mess otherwise.

>

> Michele

[Guest guest]

Hi

> You definitely want to dehydrate the grains before you grind into

flour, no question.

I'm in full agreement there.

> My *guess* is that 3-4 days of water would probably break down much

>of the phytates even without an acid added. I've never sprouted

spelt, >but I sprouted hard red winter wheat once in an enormous

quantity and >found it was the easiest thing I ever did. In that

case, rinsing very >well often, and keeping them upside down at an

angle in the dish-drying >thing worked well for me.

My last batch seemed to have sprouted better. I guess the air was

circulating better. I figure it won't kill me to eat some unsprouted

grains. You have to be a little " risky " in life

Dawn