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.