March 4, 2018 - 4:37pm
Help - Quick primer on making sprouted grain flour.
Dab-Are you around? I want to make one of your breads next weekend but need a quick primer on making sprouted grain flour. I know how to sprout the grain and that the process has to stop when it chits (which I understand to mean that the white root buds just peak through) but I need more detail on the drying and milling process. I do have a dehydrator and a Komo mill so steps and timelines would be helpful.
The loaf I want to make is this one: http://www.thefreshloaf.com/node/52139/sprouted-5-grain-bran-levain-sourdough-cranberries-and-pistachios
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Not Dab, but I have done it a few times. Put the grain in as thin a layer as you can in your dehydrator, and run it at the lowest temp. If they get too hot, you will end up with non-diastastic malt powder once you grind them. This has some helpful photos, though she goes us to 145. https://www.kitchenstewardship.com/how-to-sprout-whole-grains-and-make-sprouted-flour/
I usually run the dedydrator for at least a day. Some say you can chew the berries to see if they are dry enough, but I have never dried that, and just err on the side of making sure they are dry. Once they are thoroughly dried, run them through the mill ( the Komo will do fine ). If they are still too wet, they will clog the stone, but the Komo is pretty easy to take apart and clean if that happens.
I just made a batch of sprouted Kamut. It's such a pain to mill by hand (kinda like milling gravel into sand) that I thought I'd try sprouting it first. I just spread the sprouted grains on a cloth-lined screen and put them in an out-of-the-way room to dry for a couple of days. I stirred them around every now and then (really only 2 or 3 times) and they were just fine. I milled them with the stones in the Wondermill Jr and it made lovely flour. Still a little grainy but so much easier to mill than unsprouted Kamut.
This is very helpful!
DAB's Sprouting and Malting Primer? I have found it to be very helpful with this process.
but couldn’t find! Thank you!!!!!
What I will do is weigh the grains prior to the sprouting process, that way you can get their weight when properly dried. Then, you can weigh them after sprouting and during the drying process to see when they are at that point when it’s properly dried.
As for drying, I spread the grains out on a baking sheet and put it in he oven with the light on... then I’ll put a small fan in there pointed on the grains. After about an hour, I will stir them a bit. This will dry those grains out within 3-4 hours.
Lastly, when I’m done drying them, I bag them and put them in the freezer. That way when I mill them, the temp of the grains is very low and doesn’t rise due to the friction and all of that.
anyway, hope that helps a bit. Good luck on the bake!
... and it seems malted barley may kill the baker who uses sprouted grains that evidence white fluffy mold!
I have read in various postings here about sprouting grains and that should white fluff appear the lot has to be tossed. This has just happened to my first attempt, though I thought I had followed DBM's primer quite religiously; clearly not! Not being skilled in matters pathogenic, can someone please advise why the drying process does not remove the offending spores. Perhaps this requires heat of such magnitude that it kills the targeted diastatic qualities?
bite a berry. Biting a berry can be addicting. Then just mill as usual. Sorry it was so late and I already saw the killer bread that resulted,. Extra busy in Houston so I don't log on as much as I should.
Happy sprouting and Milling
even if it is belated. ?