The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Making Sprouted Wheat Flour Question

albacore's picture
albacore

Making Sprouted Wheat Flour Question

By way of a change I thought I would have a go at making sprouted wheat flour with the intention of adding about 10% to my flour grist.

So I have sprouted the grain in the normal way and watched for the grain chitting, which it did after about 24 hours. The following morning the chit was about 1 - 2mm long, so I dried the grain in a fan oven at 100C for about 90 mins.

I will grind the grain and use as planned.

My question is whether I should have let the grain produce a longer shoot before "kilning"? As usual the net gives conflicting advice.

Lance

MonkeyDaddy's picture
MonkeyDaddy

I was referred to Dabrownman's Sprouting and Malting Primer.  It has a load of great info.

 

     --Mike

barryvabeach's picture
barryvabeach

Lance,  if you are going to use the sprouted flour for making bread, the longer the chit, the sweeter the flour, but the more likely the loaf is to completely collapse shortly after it comes out of the oven.  http://www.thefreshloaf.com/node/40502/peter-reinharts-sprouted-whole-wheat-bread

 

 

albacore's picture
albacore

Thank you to both of you. It looks like I may have guessed lucky with my short chit. Loaves are made and retarded and will be baked tomorrow!

Lance

barryvabeach's picture
barryvabeach

Lance, let us know how they turned out,  ground sprouted wheat has the sweetest taste to me.