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Expand@weinoo, did it have actual whole sprouted grains in it, or had they been ground to flour and then she used that flour? (My rye grains were sprouted and ready to go this morning, so I'm going to do some experimentation this weekend).
The Fresh Loaf website has some interesting stuff about sprouted grains including drying them and grinding them. There seems to be much concern about drying them very slowly at a low temperature. Anyway it’s worth read as it always is.
Expand@weinoo, did it have actual whole sprouted grains in it, or had they been ground to flour and then she used that flour? (My rye grains were sprouted and ready to go this morning, so I'm going to do some experimentation this weekend).
The Fresh Loaf website has some interesting stuff about sprouted grains including drying them and grinding them. There seems to be much concern about drying them very slowly and a little temperature. Anyway it’s worth read as it always is.
By SobaAddict70,
By SobaAddict70,
By Anna N,
