Sprouting Farro
I am thinking of including sprouted seeds in my breads since so many of you are posting incredible breads made with sprouts. So I have a few questions:
1. Based on the picture above, can you tell me if this is whole, pearled or semi pearled Farro or Spelt? (I cant remember if I got this from Bulk Barn or if it was a package of Bob's Red Mill Farro. I labeled my container Farro berries so I don't have any other info than that aside from a vague memory of a package saying Triticum Spelta, but it could have been for something else.)
2. Can you sprout semi pearled Farro or Spelt? I suspect that this is semi pearled since Bulk Barn states that their Farro (Emmer) is semi pearled, however, Bob's Website says their Farro is Spelt that has been lightly scarified, so either way, some of the germ and bran has been removed.
Thanks!
Hi, Dani3ll3!
You know I'm too new to be able to answer your questions. Forgive me. Please allow me to encourage you in your sprouting adventure. Love that picture!!
Dabrownman has a sprouting primer that I followed and found me sprouting wheat berries. It was the easiest and most amazing thing I've done with bread. It was such a small amount that I started with that I can't say I noticed a difference but given how easy it was, I'd suggest sprouting whatever you find lying around and see what happens! What could possibly go wrong? :)
Murph
but they use a descriptor of small ( Einkorn), medium (Emmer) and large (Spelt) based on the size and length length of the seed to differentiate which one they are talking about. Spelt also has a red tinge to it.
All three spout very well for me. - Yours looks like emmer but it does have a red tinge. You will know in 24 hours if it will chit or not. Sprouts make bread great!
Happy sprouting
I also have some buckwheat groats soaking so we will see. How long does the rootlet have to be before I can use it? I know that to grind it into flour, you dry the berries when the roots just start showing but I plan to use these whole in the bread.
whole go a bit longer than just chitting but not to makt stage. Iuse 18 hours ofr chitting and 24 to 30 for tossing in - farro is slower so use 30 hours.
I'm not 100% sure but I'm leaning towards Spelt.
Dying to know...
is about as long as the seed. I just patted them dry and put them in the fridge.
The Farro on the other hand looks like it swelled a bit and there seems to be little white nubs on it but no rootlets yet. It is cool here so I am going to let it go another day or two.
I sprouted quinoa once but not for bread, so I am interested to learn your results. I have lots of farro I could sprout if this works!
and it has been 48 hours so I think my experiment is a bust. The partial pearling of the grains must have removed enough stuff from the grains to prevent sprouting. I will be using it as a porridge in bread then.
If you do get Farro, be sure to get the whole grain kind. You might be able to tell the difference by how long it takes to cook. It takes an hour as opposed to 30 min for semi pearled.