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Is this normal or has it gone bad? I rinsed the grains three times a day while sprouting them. I think they are done, but before I make bread out of them, I'd like to know if they are ok.<br><br>
Also... do you use the sprouted grains 'as is' in your bread recipe, or do you dehydrate them and grind them into flour?
 

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In my experience, if they haven't molded, they're fine. But I've never noticed a vinegary smell, so...<br><br>
If you're going to make bread right away, then you can just grind up the wet grains in your food processor or blender. You can also dehydrate them and then grind into flour if you want to use them later.<br><br>
You can also coarsely chop some of the sprouted grains and throw those in the bread if you like more texture.<br><br>
Yum!
 
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