Sprouted "White" Flour
Hello all. I'm interested in baking the best quality bread in terms of healthy and in terms of enjoyable to eat. I know all about the health benefits of sprouted wheat, but sprouted wheat does not perform nearly the same as white bread flour. I'm thinking it has a lot to due with the fact that ALL sprouted flour that I have ever seen is completely whole wheat, containing the bran and germ, so there is much less gluten than if it were only the endosperm.
My questions are:
1. The content of gluten in the endosperm vs the bran and the germ?
2. What happens to the "tails" or the "sprouts" themselves that pop up out of the grain as it sprouts? Are those ground into the flour as well?
3. How far along is sprouted wheat flour usually allowed to sprout, as in how many days sprouted?
4. Does anyone know the differences in health AND in gluten between newly sprouted wheat and several day sprouted wheat?
5. Does sprouted whole wheat flour differ in baking and gluten quality than unsprouted whole wheat flour?
multiple part question:
6. Why are white flours labeled as "All Purpose" or "Cake" or "Bread" or "Pastry" but whole wheat flours are not? Isn't it the type of wheat berry (IE winter, spring, hard, soft, white, red, etc) which determines the gluten content, which determines the type of flour? So what kind of wheat berries are used for bread flour, for AP flour, for pastry flour and for cake flour VS. what types of wheat berries are used for whole wheat and white wheat flours? What about making whole wheat flour with the type of wheat used for bread flour VS. making whole wheat flour with the type of wheat used for making cake flour?
and my biggest question:
7. Can you make PURE white flour from wheat that has been sprouted?
I'm not talking high extraction, I'm talking about being completely white fluffy bread flour consisting of sprouted endosperm with little to no traces of bran and germ. I understand that it's nearly impossible to make white flour at home without a very expensive and large series of sieves and such, but how come there are no companies like King Arthur or Central Milling that are using their factories to make pure white flour from sprouted wheat?
I see the benefits of sourdough over traditional breads, as in the complex of multiple organisms and acids allowing a long fermentation time to make the grain more digestible. However I'm interested in using 100% sprouted flour to begin with to make my sourdough because with the combination of being sprouted AND long fermented it must be the healthiest way to make wheat bread.
I also understand that you typically need to mix your sprouted/whole grain/home milled flours with commercial white bread flour if you want a proper structure, a large oven spring and a nice open crumb.
So what I'm getting at is why can't there be a white flour that is sprouted that we can use for bread so that it's as healthy as possible, WITHOUT losing any quality in the texture and rise?
Other questions sort of on topic:
The double zero flour (Tipo 00) is referring to the size of each piece of flour being smaller than the size of each piece of regular flour, as in how finely ground it is. So why aren't they differentiating between types of wheat berries? How does Tipo 00 flour compare to bread flour or cake flour in terms of gluten? Are there types of Tipo 00 that are made with different gluten contents? Is there a such thing as whole wheat or sprouted Tipo 00? Can Tipo 00 be produced with other grains, like semolina, barley, rye, or even something way out there like amaranth or even teff? Has anyone seen grains like rye or semolina made into "white" flour? Has anyone ever seen sprouted grains other than wheat made into flour?
Let's talk big here.