I made a trip over to our local Central Milling distributor (Giusto) and now I'm buzzing around their website.
Has anybody ever used this? I did a search on this site and zippo came up. Now, they don't sell this at Giusto, so what I'm really interested in is making it myself.
http://livingsproutedgrain.com/
I've sprouted and then dried and milled, and I've sprouted, then mixed in wet, but I've never mashed up the wet sprouted grain like they're doing. In both cases I've tried, the flavor is great. The down side, more time/effort required.
Well, their health claims are a crock of bull, but people sprout their own grain and like the bread.
The ones that say sprouting grains makes the nutrients more available or something else? Would be interested in any counter-claim references if you have them.
All of them. Like all "health benefits" claims in the history of ever are one giant crock of bull. For real.
The biggest one for me is that bread from sprouted grains has a low glycemic index. It is basically predigested! That means that we will get sugar from it even quicker!
Health claims have just become a market strategy. That's mostly all they are unfortunately. If you eat a balanced diet with at least 450 g of fruits and vegetables a day and some whole grains, you really don't need any of theese trendy ''superfoods''. And if you don't, "superfoods" won't help you.
One of the best vegetables in my opinion is cabbage. But it is too cheap to receive the title of "superfood". =)
"I made a trip over to our local Central Milling distributor (Giusto) and now I'm buzzing around their website.
Has anybody ever used this? I did a search on this site and zippo came up. Now, they don't sell this at Giusto, so what I'm really interested in is making it myself."..
,
I have never check out their site. However, I think you may contact the by calling directly. did you try?
Peter Reinhart wrote a whole book about them called Bread Revolution. I sprout grains and add them wet into bread all the time and have used sprouted grain flour for years, since 2012 before they became a Revolution. I don't think it will ever be a revolution because it takes more time and money to make sprouted grain breads so it becomes a luxury bread that most people can't afford for what ever health benefits there are. But you can make it yourself pretty cheap if you don't buy a dehydrator to dry them. All it takes is some time and whole grain, beans etc.
I used to live in Utah and there was a terrific bakery called Gregory's Clinton Wheat Shop in Bountiful, Utah --- they're still there but things must have changed in the 30 years or so since I was last there. I don't see their flagship Jack Spratt Sprouted Wheat Bread on their website.
http://www.gregorysshop.com/
I knew the owner/baker and picked his brains a bit (this was in 1970). He got me sprouting my wheat and then running it through a meat grinder with the finest cutter (or a food processor works too). I would run the moist wheat sprouts two or three times through the meat grinder and then knead with salt and yeast (maybe a little honey) but didn't need to add any liquid or fats at all since it was already a very wet dough and very sticky to handle. The sprouts run thru the meat grinder looked just like the pictures shown on the Living Sprouted Grain website you linked.
It made terrific bread that was very crispy and delicious when toasted - not quite as interesting if you didn't toast it.