Comment by Pat Robinson on January 13, 2011 at 4:56pm

Do you dehydrate them and make flour? Or eat a lot of sprouts?

Comment by CJ on January 13, 2011 at 4:58pm

I will be experimenting with sprouted bread and such.

Comment by Natalie on January 15, 2011 at 9:09am

I'm very curious about this. I've got amaranth & quinoa seeds I'd like to sprout with the intention of making flour with them (or at least grind them down to a flour-like texture). Please keep us informed with your progress!

Comment by CJ on January 15, 2011 at 9:51am

well, i have in the past, sprouted, dehydrated, then milled the sprouted grains into flour.  

I have since decided, although a good idea to have the flour on hand whenever I need it, that I didnt want to dry and mill the flour.  since it is already moist from sprouting, why not just go from there?

 

This batch of sprouts went toward a raw bread, which was a disaster.  I will do it again though with the beans, and rice, and other grains (wheat, quinoa) that I am expecting to arrive on wednesday.  By Saturday, I may have a bread worth talking about! (good of bad of course)

Comment by Pam Genant on January 17, 2011 at 12:17pm

I love this picture.  Will you share any recipes that are "worth talking about"  LOL. 

Comment by Amanda Rose on January 17, 2011 at 1:51pm

I love the picture!

 

I don't sprout for flour, I just use fresh-milled flour when I bake (which isn't often). I do sprout for sprouts. :)

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