tag:blogger.com,1999:blog-156110626577815936.post3665131310849789029..comments2019-12-09T10:32:36.937-08:00Comments on Sprouted Grain Flour - Baking with 100% Whole Wheat: Are My Wheat Berries Sprouting or are they DROWNED??!!Valeriehttp://www.blogger.com/profile/05454602439023812190noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-156110626577815936.post-42048902856819676252009-10-19T16:24:53.444-07:002009-10-19T16:24:53.444-07:00Carl, I did continue to sprout my wheat berries af...Carl, I did continue to sprout my wheat berries after the photograph was taken. I examined the sprouts carefully, now 3 days sprouted, and posted the results: http://valeriejaquith.blogspot.com/2009/10/more-proof-that-my-sprouts-are-not.html <br /><br />I am curious to know what you think of the final count. ValerieValeriehttps://www.blogger.com/profile/05454602439023812190noreply@blogger.comtag:blogger.com,1999:blog-156110626577815936.post-88352284185165794172009-10-19T06:39:14.621-07:002009-10-19T06:39:14.621-07:00Carl, I was very concerned about my operation and ...Carl, I was very concerned about my operation and wanted to know what was going on. I am glad that you brought up this topic as it provided me inspiration to test the facts and post them for others to learn from. Please read my post and responses at the freshloaf linked above for some additional perspective on this issue and some very informative answers. <br /><br />If you where having problems (issues with consistency) as you describe perhaps you grain source was poor or unreliable. <br /><br />I have been sprouting a gallon of sprouts weekly since april and baking 2 loaves per week. The bread seems to be very consistent overall. I am pretty confident that any variation in my bread is a result of proofing issues ie timming, humidity & temp. <br /><br />It seemed in your original comment that you were promoting a product at the expense of discouraging people to pursue trying this at home. I, personally, try not to buy processed foods - to me flour is processed regardless of who is doing it or how carefully they are doing it, I prefer to start with raw ingredients and do my own processing. It is an ethic - I call it NOBARCODES! <br /><br />As a result of my experiment I am now confident that:<br /><br />1. home sprouting is viable for the home baker (ie smaller batches) <br />2. that close to 100% of my berries are sprouting perfectly<br />3. that my berries are not damaged.Valeriehttps://www.blogger.com/profile/05454602439023812190noreply@blogger.comtag:blogger.com,1999:blog-156110626577815936.post-67368011770498375222009-10-19T05:55:59.903-07:002009-10-19T05:55:59.903-07:00Wow Valerie, I didn't mean to set off such a r...Wow Valerie, I didn't mean to set off such a reaction, but research is always good. So sad that blogging can sometimes be so conparmentalized that the whole picture (or tone) is not evident. Sorry. What I was trying to convey is that in my home sprouting experience my flour was not consistent and unless I checked every grain, which wasn't going to happen, I had no way of knowing if the grain was drown or sprouted. Also, to produce sprouted flour in a larger volume (for those who will never sprout at home) there are some scale issues that come into play. When I buy a sprouted flour I want to know that it is consistently sprouted correctly with some assurances that it is actally sprouted. The Falling Number test is the only way to do that. So I guess my point was that if you don't want to sprout at home, the people at Essential Eating are producing great sprouted flours and testng the flour whereas other sprouters are not. Thanks for your efforts.CChttps://www.blogger.com/profile/00085121159334370472noreply@blogger.com