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Sprouted grains - which method is better?

post #1 of 4
4/14/11 at 9:27am
Thread Starter 

I have ground wheat berries and soaked the flour a la Nourishing Traditions, and I'm also going to try soaking/sprouting the berries, dry them and then grind into flour. Is one way better than the other? Does it really matter?

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post #2 of 4
4/14/11 at 9:51am

It is much easier to work with sprouted grain flour, than trying to soak the flour after.

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post #3 of 4
4/14/11 at 3:13pm
Thread Starter 

Thanks for affirming what my intuition was leaning toward. wink1.gif

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post #4 of 4
4/14/11 at 7:23pm

Now that I've done both, I have to say I'm not really a fan of sprouted flour (that I've made myself). It just tastes slightly off to me, like it's a little more "green" than what I prefer in my baked goods. I vastly prefer freshly ground flour that is then soaked overnight.

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Mothering › Forums › Health › Nutrition and Good Eating › Traditional Foods › Sprouted grains - which method is better?