Comments on: How to Sprout Grains (and make sprouted grain flour) https://nourishedkitchen.com/how-to-make-sprouted-grain-flour/ Natural Whole Foods Recipes Sun, 18 Feb 2024 01:55:07 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Lisa VanValkenburgh https://nourishedkitchen.com/how-to-make-sprouted-grain-flour/#comment-1156709 Sun, 18 Feb 2024 01:55:07 +0000 https://nourishedkitchen.com/?p=11844#comment-1156709 5 stars
Can you use flax seeds to sprout and flour?

]]> By: Jenny https://nourishedkitchen.com/how-to-make-sprouted-grain-flour/#comment-1140405 Sat, 18 Apr 2020 15:06:43 +0000 https://nourishedkitchen.com/?p=11844#comment-1140405 In reply to Katie.

You can try and let us know how it goes.

]]> By: Katie https://nourishedkitchen.com/how-to-make-sprouted-grain-flour/#comment-1140401 Sat, 18 Apr 2020 13:32:40 +0000 https://nourishedkitchen.com/?p=11844#comment-1140401 Could you use a freeze drier instead of dehydrator?

]]> By: Jenny https://nourishedkitchen.com/how-to-make-sprouted-grain-flour/#comment-1140376 Fri, 17 Apr 2020 01:34:04 +0000 https://nourishedkitchen.com/?p=11844#comment-1140376 In reply to Arlene Kufchock.

You can try and let us know how it goes.

]]> By: Arlene Kufchock https://nourishedkitchen.com/how-to-make-sprouted-grain-flour/#comment-1140370 Thu, 16 Apr 2020 22:10:56 +0000 https://nourishedkitchen.com/?p=11844#comment-1140370 Hello, can I use sprouted green/brown lentils directly in my bread recipe, without dehydrating it first? This would be very helpful, because I rarely bake, so I plan when I bake, so I can wait 3 days to bake while my grains sprout. Thank you!

]]> By: Jenny https://nourishedkitchen.com/how-to-make-sprouted-grain-flour/#comment-1140177 Wed, 08 Apr 2020 18:32:10 +0000 https://nourishedkitchen.com/?p=11844#comment-1140177 In reply to Clara Sulpice.

Yes, you can control the heat better in a dehydrator. Sprouted grain needs to dry at very low temperatures, otherwise the sugars in the grain will change and form malt. A little bit of malt can improve your bread, but using flour that's been malted will deliver sticky, gummy results that are unpalatable.

]]> By: Clara Sulpice https://nourishedkitchen.com/how-to-make-sprouted-grain-flour/#comment-1140176 Wed, 08 Apr 2020 17:41:25 +0000 https://nourishedkitchen.com/?p=11844#comment-1140176 In reply to Jenny.

If I am going to use the flour to bake bread, would there be any advantage to using a dehydrator to dry the spouted wheat rather than the oven?

]]> By: Joyce https://nourishedkitchen.com/how-to-make-sprouted-grain-flour/#comment-1137971 Fri, 24 Jan 2020 21:44:10 +0000 https://nourishedkitchen.com/?p=11844#comment-1137971 In reply to Bec.

Yes I had the exact same questions Bec!

Jenny, are you using the vinegar to sterilise the grains from mould? Do you have specific proportions that are effective, if that's the case? Also, you say 12-18 hr until the grains are dry and hard, but is that at 40 degrees?

]]> By: Jenny https://nourishedkitchen.com/how-to-make-sprouted-grain-flour/#comment-1136037 Fri, 29 Nov 2019 20:58:11 +0000 https://nourishedkitchen.com/?p=11844#comment-1136037 In reply to Kristi.

Hi Kristi,

I use a 9-tray excalibur.

]]> By: Kristi https://nourishedkitchen.com/how-to-make-sprouted-grain-flour/#comment-1135735 Tue, 26 Nov 2019 19:56:38 +0000 https://nourishedkitchen.com/?p=11844#comment-1135735 Which dehydrator specifically do you use? The link takes me to all dehydrators on that website not one specific one.

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