The Fresh Loaf

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Soaked grains v. Sprouted grains

RB32689's picture
RB32689

Soaked grains v. Sprouted grains

Does anyone know the latest state of play between these  two methods of preparing bread flour. By soaked grains I  mean soaking grains in warm water, in an acid medium, or both. 

It is much easier to soak grains than to sprout, dehumidify and grind. It is claimed that soaking leads to easier digestion of grains, increased availability of nutrition, neutralisation of phytic acid and enzyme inhibitors, and increased amounts of desirable enzymes, minerals, and many vitamins.

Are there any reliable reports explaining that of the two techniques one would gain materially from using the sprouting instead of  the soaking  approach for wholegrain flours such as wheat and spelt?