September 18, 2015 - 12:59pm
Are these ready for dehydration?
Just a quick question for all those who make their own sprouted flour. The grains a mixture of hard white spring wheat, Kamut, rye, and barley were rinsed, soaked overnight, rinsed again, put on an angle in a quart jar with a mesh lid and left for about 8 hours. To me it looks like there are nibs showing which indicates that the sprouting has just begun. Are these ready to be dehydrated or is it premature. Seems like a very short time from some of the things I've read but usually I like to let the things I'm working with tell me when they are ready.
Thanks in advance.
Stu
Share
8 hours seems a bit quick, but it's nature, so who can say? Mine usually take 16-18 hours or so. Once you see the little roots reaching about 1/8", you're fine. They'll continue to grow for a bit as they dry out.
Cathy
I soak then for 4 hours and then rinse and then sprout them for 18-24 hours.rinsing every 8 hours. You want to cover them so no light comes in
These still might chjt though The rye will chit first The problem with doing a bunch of different grains is that they all chit at different times, I don't worry about that though and mix then together. When the first rootlets break the skin they are ready - in this case you will have to wait for some varieties and others will be a bit over chitted - no worries.
Here is a mix of 10 grains ready to dry
But don't have the means just yet. Someday! I've come across sprouted grain flour but costs a small fortune. Perhaps I'll treat myself sometime. Will be a new venture.