Soaking vs Sprouting

[syllymom]

So I'm wondering which method is more effective for reducing phylate(sp?) acid in grains when baking breads etc. Soaking the flour or sprouting grains and drying them to make flour.

I'm asking because I've been making whole wheat sourdough bread with store bought flour and now have been trying out milling my one flour from wheat grains. I'm finding if very difficult to bake fresh ground whole wheat sourdough bread... often it comes up as bricks, but if I make yeasted bread I have better luck.

So would I better off sprouting and drying the wheat grains for fresh ground flour or should I continue with sourdough with store bought flour. Which method is better or are they the same?

[RachelSerena]

I don't know the answer to this, but I would like to know. I recently made a batch of yeasted sprouted wheat bread, and it turned out very well. I used only a 1/4 tsp of yeast and let it rise pretty much all day, about 12 hours total, because I used part storebought wheat flour and wanted it to "soak" longer. It turned out very nice, not as light as storebought brread bought not like the bricks I used to make when attempting whole wheat sourdough.

[AJP]

I believe research shows soaking reduces phytates more (if soaked long enough and under the right conditions), but sprouting does reduce them significantly. I prefer sprouted, I tire of sourdough quickly, and I think that unless you have really serious mineral deficiencies you're trying to address, sprouted is good enough in terms of nutrition. I used to sprout and grind my own, but now I just buy it from Summer's Sprouted flour, it bakes a lot better than my homemade stuff.

[Bensmommy]

Originally Posted by AJP

I believe research shows soaking reduces phytates more (if soaked long enough and under the right conditions), but sprouting does reduce them significantly. I prefer sprouted, I tire of sourdough quickly, and I think that unless you have really serious mineral deficiencies you're trying to address, sprouted is good enough in terms of nutrition. I used to sprout and grind my own, but now I just buy it from Summer's Sprouted flour, it bakes a lot better than my homemade stuff.

How much do you pay for your Summer's?

[AJP]

I pay $2/lb, shipped directly from the company. I buy at least 25 lb. at a time and keep it in the freezer, use it for most of my flour needs.

[saratc]

I also use Summers Sprouted Flour. I recommend them highly. They grind to order, meaning they don't keep packages of flour in a warehouse so you don't have to worry too much about oxidation or the flour going rancid.

I have a wheat intolerance (gas and bloating, and mood swings), but don't seem to react on the sprouted flours.

[sixgifts]

So, does this mean I can sprout my own wheat, dehydrate it, grind it into flour and then make yeast bread? I've been wondering this for a long time. I don't care for sourdough bread (the continual need to care for the starter and the density of the loaf). If I can make bread this way, how does the recipe differ, if at all, from "regular" yeast bread. Can I just do a regular recipe and use my sprouted flour? Thanks!!

[RachelSerena]

I've made 2 batches of sprouted wheat flour bread so far, and I the trick is to use less flour than the recipe calls for. the dough is sticky. but, I have a kitchenaid that I use to make the dough and I never had to knead by hand. I do not know how this would work if I were to do it by hand.

I do make the flour myself, by sprouting, dehydrating, and grinding red wheat.

I just came across this ny times no-knead bread recipe, and it looks great. It has an 18 hour "rise" time, doesn't use a sourdough starter and doesn't need to be kneaded.

http://www.nytimes.com/2006/11/08/dining/081mrex.html

I suspect that the rise time, coupled with the fact that the dough has a lot of water, would allow for the phytates to be handled. Anyone have thoughts on this?

[quietserena]

There's some sprouting vs. soaking info in the legumes section of this page:
http://rebuild-from-depression.com/s...uts-seeds.html

but i'm not sure how it applies to grains.

[Bensmommy]

Originally Posted by AJP

I pay $2/lb, shipped directly from the company. I buy at least 25 lb. at a time and keep it in the freezer, use it for most of my flour needs.

Wow! That's incredible! It really doesn't go rancid in the freezer, or loose it's nutritional content? If so, I'll have to start doing this. I couldn't justify paying $8/ 2lb bag- it would have been the most expensive bread ever baked!

[searchingforclues]

I also have been using Summers Sprouted Flour for several years. I most often use the NY Times recipe mentioned above, in which case I use 12 oz of white flour and 4 oz sprouted spelt. I also make a 100% sprouted spelt bread which is delicious. I only use a starter for my breads, so yeast. I have been buying Summers flours from our local food coop. For the last few months they have been completely out. They have not been able to reach anyone at the company to order more. I've tried to contact Summers myself by calling and emailing. Their voice mail box is full and I don't get an answer to my emails. I am missing this flour SO much. Has anyone ordered from them recently?