Great instructions! Very clear and simple. 👍🏼👍🏼👍🏼 Since it is so easy, why isn’t it done more often for the breads we all eat?? We all know the health benefits of it are. So it is obvious that people’s health is not the primary concern of the large bread makers! 😡
Sprouting revs up the natural enzymes present in the grains ... specifically PROTEASE (which denatures protein/gluten), and AMALYSE (which denatures starches into shorter chain carbohydrates and sugars, which in turn provides usable energy for the sprouts as they grow). In the brewing industry, there is a specialty grain known as Diastatic Malt, made by sprouting Barley and then drying it slowly at low temps to conserve as much enzymatic power as possible (measured in Degrees Lintner), which brewers use to aid sugar conversion for highly roasted malts in dark beers like stout. Both enzymes affect how a fermented sourdough behaves and tastes. Protease improves extensibility and oven spring, and creates a slightly buttery mouthfeel as the bread dissolves in your mouth, and amalyse revs up the yeast in your sourdough culture which improves rising speed and promotes better browning in the oven (and improves flavor). Dehydrating at 125F seems spot on, as anything over 162F increasingly destroys both enzymes. Any setting below say 140F is probably fine.
Thanks for the video. Since sprouted flour is expensive I do it myself. I use 30 percent sprouted kamut flour in my bread. Will make an experiment between sprouted and unsprouted fresh milled, and see what's the real difference in look and taste and handling.
Hello, this is really cool and awesome. Still love how this is so simple. Thank you so much for doing these video's. Thank you for sharing, God bless, stay safe and have a wonderful day
I thought the purpose of sprouted grain flour was increasing the protein content, so I add gluten to make the bread rise better. I have loved using KA sprouted wheat flour but it’s so expensive, and now not available on their website anymore. Looking into sprouting my own now, and I have everything I need already: the jar, the excalubur, the All Grain Mill, and bread machine. Yippy!
Sprouting is to neutralize the plant toxins and especially gluten, and also to make the nutrients more bio available. Gluten is especially inflammatory (damaging) to the gut, hence the west's recent epidemic of "gluten intolerance", since the move from 7hr traditional fermentation of the flour to "instant yeasts" for bread making. Both sprouting and fermentation neutralizes plant toxins in the grain (seeds). Remember that plants don't like to be eaten, but they really really don't want you to eat their babies - the seeds. So that having a high majority of your diet based on bulk seeds (SAD diet) is potentially a recipe for disaster in the long term. Think of the many recent "disease" epidemics now sweeping the west, caused by the product sales based Standard American Diet.
so u leave it for 12 hours and dont have to rinse during this time? my sprouts have been going sour even though i rinse them throughly and leave plenty of extra space in the jar ...you dont have space in your jar at all and they are sprouting in 12 hrs...and requires no rinsing?
Hello after you put this in a dehygrator, im assuming you put it into a blender to then turn into flour. So my question is whatever amount you used originally before putting in the dehy, was it the same amount after putting in the blender to make flour?
Hi, So you let it soak for 8- 12 hours, drain, then leave it upside down for another 12 hours to get/let the sprouts come out? Am I correct? Can I use distilled water for soaking? Thank you
I'm sure you could use distilled water, and yes, that's about the process, though if your kitchen is warmer they will finish faster, cooler and they're sprout slower. You can OVER sprout them and they truly ferment and get an off smell, so it's something to watch.
Interesting question. Like bulgur? Since it is cracked, I supposed you could chop the wheat in it's soaked, sprouted, and still wet state before drying it so it would be porridge when boiled like bulgur, but wheat like I'm using here and oats are two entirely different grains.
I sure do! This is how I grind it into flour: ua-cam.com/video/RqQ643DHZ-o/v-deo.html And this is how I make bread with it: ua-cam.com/video/sXWPqQ806B8/v-deo.html
#teresaolofson - I had to look this up to be sure, hulled seems to remove "The Good Parts".. from google.. Which Grains to Sprout. You can sprout any kind of whole grains - the truly important thing is that the grain be whole grains, with the germ and bran intact. They should not be hulled, husked, pearled, rolled, flaked, or otherwise altered.Jul 30, 2019. ** however when I searched Barley, it was a bit unclear which the info was 'saying' could sprout.. I have some Hulled Barley arriving in 2-3 wks, so I will try a small amt anyway...? The order didn't Give an option of Hulled or Unhulled on the Barley or Millet.
Unfortunately ...I believe most ovens do NOT go down to 120 degrees...my very new Maytag...oven only goes down to 145...so.need to open frequent and watch careful....thanks for the video though.
Oh no! That's frustrating. I'm sure low tempt baking is a bit of an outlier situation, but it goes PAST that heat, so it seems like it wouldn't be difficult to make an oven STOP at that heat, right? LOL That's my logic, anyway.
It's a bit high. What might work well for you is to have them spread out in sheet pans in your oven for an hour, then shut it off and leave it overnight so the residual heat can dry, too. Check in the morning and see how they feel.
I've never been able to get a texture I really like when blending them wet for things. Dehydrating them back to dry wheat berries allows me to grind them like regular flour and use them in any application I'd normally use flour, but with the added nutrients of sprouting.
Gosh I messed up. I watched this video and when I soaked my berries I rinsed and unfortunately added back water. I did this for 3 days and it was bubbly and stinks
ima gonna assume that once the sprouted grains are fully dried, you then grind into flour. as the title suggests......but you didnt do that, you didnt "make sprouted grain flour'.....disappointed. do you use this 'sprouted flour' the same way as 'regular flour"? or say, in a ratio like, 50/50? does it work in every recipe you have tried? or did you run into any problems?
Hello I just wanted to thank you for inspiring me. I took the courage to open my Chanel and would be so grateful if i could have a feedback on my first vidéo . Thank you 🥰🥰🥰
@@CreatingEssence is that an american term, i always refered to them as either grains or like wheat kernels, but im not a farmer or bakers so i dno lol
Thank you so much for telling us what kind of wheat you use!
Great instructions! Very clear and simple. 👍🏼👍🏼👍🏼
Since it is so easy, why isn’t it done more often for the breads we all eat?? We all know the health benefits of it are. So it is obvious that people’s health is not the primary concern of the large bread makers! 😡
Sprouting revs up the natural enzymes present in the grains ... specifically PROTEASE (which denatures protein/gluten), and AMALYSE (which denatures starches into shorter chain carbohydrates and sugars, which in turn provides usable energy for the sprouts as they grow). In the brewing industry, there is a specialty grain known as Diastatic Malt, made by sprouting Barley and then drying it slowly at low temps to conserve as much enzymatic power as possible (measured in Degrees Lintner), which brewers use to aid sugar conversion for highly roasted malts in dark beers like stout.
Both enzymes affect how a fermented sourdough behaves and tastes. Protease improves extensibility and oven spring, and creates a slightly buttery mouthfeel as the bread dissolves in your mouth, and amalyse revs up the yeast in your sourdough culture which improves rising speed and promotes better browning in the oven (and improves flavor).
Dehydrating at 125F seems spot on, as anything over 162F increasingly destroys both enzymes. Any setting below say 140F is probably fine.
wonderful! would refrigerating sprouts stop enzymatic activity? mygreathanks and blessings
also, if you please, when is the peak enzymatic activity? how long should the sprout "tail" be? thanks again...
yes makes sense your monk puking
More important than gluten, the sprouting process removes much of the phytic acid that causes our bodies not to absorb nutrients.
Thanks for the video. Since sprouted flour is expensive I do it myself.
I use 30 percent sprouted kamut flour in my bread. Will make an experiment between sprouted and unsprouted fresh milled, and see what's the real difference in look and taste and handling.
Hello, this is really cool and awesome. Still love how this is so simple. Thank you so much for doing these video's. Thank you for sharing, God bless, stay safe and have a wonderful day
I thought the purpose of sprouted grain flour was increasing the protein content, so I add gluten to make the bread rise better. I have loved using KA sprouted wheat flour but it’s so expensive, and now not available on their website anymore. Looking into sprouting my own now, and I have everything I need already: the jar, the excalubur, the All Grain Mill, and bread machine. Yippy!
Sprouting is to neutralize the plant toxins and especially gluten, and also to make the nutrients more bio available. Gluten is especially inflammatory (damaging) to the gut, hence the west's recent epidemic of "gluten intolerance", since the move from 7hr traditional fermentation of the flour to "instant yeasts" for bread making. Both sprouting and fermentation neutralizes plant toxins in the grain (seeds).
Remember that plants don't like to be eaten, but they really really don't want you to eat their babies - the seeds. So that having a high majority of your diet based on bulk seeds (SAD diet) is potentially a recipe for disaster in the long term. Think of the many recent "disease" epidemics now sweeping the west, caused by the product sales based Standard American Diet.
can you just use whey protein to increas protein content?
Good demonstration. Thank you.
Thank You for this enjoyable and informative video.
Is it good to sun dry them as another way of dehydrating?
Absolutely!
The sprouting process also creates the enzyme amylase which breaks down the starch to power the seed until it forms leaves for photosynthesis.
Ohhhh I had not heard that about the enzyme amylase breaking down the starch! Thank you!
Can I use other grains apart from wheat?
Interesting, looking forward to the waffles!
It's coming Thursday!
so u leave it for 12 hours and dont have to rinse during this time? my sprouts have been going sour even though i rinse them throughly and leave plenty of extra space in the jar ...you dont have space in your jar at all and they are sprouting in 12 hrs...and requires no rinsing?
Can I grind these dried sprouted groats in my little grinding mill ?
Very likely, provided they can get a nice, fine, flour grade texture. 😊
Hey Megan, do you still be sprouting those wheat berries or nah?
Yes, I do! 😊
I am from London thanks for your support to make it
You're so welcome! I hope it's useful!
Hello after you put this in a dehygrator, im assuming you put it into a blender to then turn into flour. So my question is whatever amount you used originally before putting in the dehy, was it the same amount after putting in the blender to make flour?
Yes, for me it is. It will vary based on your climate slightly, just as all flours do, as well as how much you dry it.
Hi,
So you let it soak for 8- 12 hours, drain, then leave it upside down for another 12 hours to get/let the sprouts come out? Am I correct? Can I use distilled water for soaking?
Thank you
I'm sure you could use distilled water, and yes, that's about the process, though if your kitchen is warmer they will finish faster, cooler and they're sprout slower. You can OVER sprout them and they truly ferment and get an off smell, so it's something to watch.
Thank you for the video. After the grains are sprouted and dehydrated can they be put into storage for future use or should they be used immediately?
I have stored them after drying and have never noticed a difference in the bread I've used to make it.
To save energy, what are the mills that can grind wet grains?
Good question! I've never used it that way so I'm not sure!
I love sprouted wheat bread. Thank you this is good information.
Glad you liked it!
Thank you very much for making this video for us!!
Very good video. Thanks Mom!
Can we do this for Sorghum
How can these be processed into porridge oats ?
Interesting question. Like bulgur? Since it is cracked, I supposed you could chop the wheat in it's soaked, sprouted, and still wet state before drying it so it would be porridge when boiled like bulgur, but wheat like I'm using here and oats are two entirely different grains.
Awesome video!!!!! Thank you 🙏🏼
Glad you liked it!
Where can you buy these sprouting jars from?
thank you. subbed. and do you have a video on making bread with this? blessings.
I sure do! This is how I grind it into flour: ua-cam.com/video/RqQ643DHZ-o/v-deo.html
And this is how I make bread with it: ua-cam.com/video/sXWPqQ806B8/v-deo.html
ما هو الطحين الجيد لعمل المعمول
I can't find a video of you grinding the dried sprouts into flour.
Right here, my Friend: ua-cam.com/video/RqQ643DHZ-o/v-deo.html
It grinds the same, unsprouted or sprouted. 😊
If you plan to make the bread right away, there's no need to dry the sprouts, correct?
Unless you have a way to mash the wet berries to a very fine puree, you still do.
Correct
So cool! I just need to find some berries!
Can soft wheat berries be sprouted?
Yes, any wheat berries that are not pesticide treated to kill the wheat germ can be sprouted!
I am confused about sprouting Barley ..it needs to be Unhulled?
#teresaolofson - I had to look this up to be sure, hulled seems to remove "The Good Parts".. from google..
Which Grains to Sprout. You can sprout any kind of whole grains - the truly important thing is that the grain be whole grains, with the germ and bran intact. They should not be hulled, husked, pearled, rolled, flaked, or otherwise altered.Jul 30, 2019.
** however when I searched Barley, it was a bit unclear which the info was 'saying' could sprout.. I have some Hulled Barley arriving in 2-3 wks, so I will try a small amt anyway...? The order didn't Give an option of Hulled or Unhulled on the Barley or Millet.
Unfortunately ...I believe most ovens do NOT go down to 120 degrees...my very new Maytag...oven only goes down to 145...so.need to open frequent and watch careful....thanks for the video though.
Oh no! That's frustrating. I'm sure low tempt baking is a bit of an outlier situation, but it goes PAST that heat, so it seems like it wouldn't be difficult to make an oven STOP at that heat, right? LOL That's my logic, anyway.
The lowest my oven goes is 170....thats far too high isn't it?
It's a bit high. What might work well for you is to have them spread out in sheet pans in your oven for an hour, then shut it off and leave it overnight so the residual heat can dry, too. Check in the morning and see how they feel.
Very nice. Thank you.
Very helpful ~ thank you!
I'm so glad!!
Why not use sprouted grains to make the waffles batter? Just blending them with the other ingredients
I've never been able to get a texture I really like when blending them wet for things. Dehydrating them back to dry wheat berries allows me to grind them like regular flour and use them in any application I'd normally use flour, but with the added nutrients of sprouting.
Bless u
Gosh I messed up. I watched this video and when I soaked my berries I rinsed and unfortunately added back water. I did this for 3 days and it was bubbly and stinks
ima gonna assume that once the sprouted grains are fully dried, you then grind into flour. as the title suggests......but you didnt do that, you didnt "make sprouted grain flour'.....disappointed. do you use this 'sprouted flour' the same way as 'regular flour"? or say, in a ratio like, 50/50? does it work in every recipe you have tried? or did you run into any problems?
Hello I just wanted to thank you for inspiring me. I took the courage to open my Chanel and would be so grateful if i could have a feedback on my first vidéo . Thank you 🥰🥰🥰
wheat ......Berries?
Yes! That's what the grain heads on wheat are called: wheat berries. They're dried, then ground into flour.
@@CreatingEssence is that an american term, i always refered to them as either grains or like wheat kernels, but im not a farmer or bakers so i dno lol
@@infertilepiggy5667 yes, it is an Americanism for grains.
MAKE SURE YOU USE UNCHLORINATED WATER WHEN DOING THIS MOST GAS OVEN ONLY GO DOWN TO 170 DEGREES so you can't use them