buying already-sprouted flour

[blessedwithboys]

what are your thoughts? is this a good thing to buy? if you buy sprouted flour, where have you foudn the best price?

[AJP]

I've done it for the past few years, from Summer's. They say they grind it right before shipping, and when it arrives I store it in freezer (I only buy sprouted spelt - I can make sprouted wheat flour easily enough at home, but sprouting spelt has eluded me so far, it's apparently a lot pickier than wheat). There are a handful of other places selling it now, but we started with that one because it was the only one I could find at the time. I've been happy with the quality, but their communication has been iffy in the past.

[dogmom327]

http://organicsproutedflour.net/

Freshly ground to order and really nice people.

[LauraLoo]

I actually have a question on this, too, and OP I hope you don't mind.....

But since I've read that once grain is ground up, it loses a lot of nutritional value very quickly (like within a day or 2) - it would seem that it might be a waste to pay for sprouted flour regardless of how quick shipping is. Am I missing something?

[blessedwithboys]

bumping for the pp

[dogmom327]

Once ground, sprouted flour generally will last 3-4 months in the pantry, 6-8 months in the refridgerator and up to 14 months in the freezer. Since shipping cost is certainly a factor when purchasing something that heavy it's best to buy in bulk. So the best thing to do is to buy from a company that grinds it to order so it's as fresh as possible and then store it in the fridge or freezer.

[LauraLoo]

Thanks blessedwithboys for bumping

and thanks dogmom for the answer. I just ran out of sprouted flour, so was wondering about whether or not I should bother ordering again....and now I will. Sprouting my own flour is something I'm not quite up to yet.

[AJP]

Originally Posted by LauraLoo

But since I've read that once grain is ground up, it loses a lot of nutritional value very quickly (like within a day or 2) - it would seem that it might be a waste to pay for sprouted flour regardless of how quick shipping is. Am I missing something?

I've read stuff like that in a few places also, but have never seen any proof one way or the other. It seems like it would be pretty easy to prove or disprove, I don't think nutritional testing is all that expensive. I don't know how closely the loss of nutritional value is tied to the point when the oil in whole grain flour goes rancid, but I can taste and smell if flour is stale or rancid. The stuff I store in the freezer has never gotten to that point, it always tastes and smells fresh. It sure would be interesting to see actual nutritional testing results with whole grain flour at various times after grinding and with various storage methods. I haven't seen anyone making the claim that it loses significant value after hours or days offer anything to back up that claim. Has anyone else?