I have a bread baking blog where I posted some information about sprouting wheat berries at home, then dehyrdating them and grinding them to bake bread. I posted a topic called WHY SPROUTED WHEAT?
I picked up a kilo of sprouted universal (all purpose; AP) wheat flour today! Wow! ...in a normal supermarket! I'm so excited! Why? As I get older, I eat less, I want more nutrition from my food ingredients, sprouted flour could be an option. Being curious, I'm investigating.