Questions on Wheat Sprouted Flour

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• From Jennifer at 1/13/11 1:33 PM
  • Are your sprouted flours refrigerated after grinding to prevent the germ from going rancid?
  • The sprouted flours are milled to order and shipped via Priority Mail (except for large/heavy orders which go UPS Ground to keep costs reasonable). So they aren't refrigerated because the time between the grains being milled and being shipped is normally just a day or two.
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• From Tod at 1/28/11 11:31 AM
  • Do you have flours that can be picked up locally to keep costs down?
  • Sorry, no - the facililties where our flours are milled are not equipped for local pickup.
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• From Angela at 3/25/11 7:31 PM
  • What kind of wheat do you use in making the flour- hard or soft? red or white? winter or spring?
  • We use hard red wheat for this flour.
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• From Jen B at 4/2/11 4:24 AM
  • Can you please provide the nutritional information for your flours. Thank you.
  • We don't track the nutritional information on our products. Here's a website where you can find general information on different types of foods, including some of the products that we sell: http://nutritiondata.self.com/
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• From Monika at 7/8/11 7:22 PM
  • Is this available for shipping to Canada?
  • Sorry, we are no longer shipping to Canada. You can contact the mill directly to see if they can ship to you: http://www.organicsproutedflour.net
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• From Judy at 9/20/11 10:51 PM
  • How does this sprouted flour compare to the regular all-purpose flour most people are used to in baking things such as muffins, cakes, cookies, etc? What I mean, is, does it have the same fine crumb, or should it be treated like regular whole wheat flour...where you would substitute just a portion of the all-purpose flour with the whole wheat? Is it tender enough to use it solely?
  • Sprouted grain flour has a subtle difference to baking with regular whole grain or all purpose flour that most home cooks are accustomed to using in their kitchens. In general, sprouted grain flour can replace white flour or whole grain flour at a 1:1 ratio. Sprouted grain flour is best suited to rustic, dishes where the full flavor of grain is appreciated. It produces a rustic, dense loaf of bread, so it’s best used in multigrain breads where a chewy consistency is valued. Many people enjoy using sprouted grain flour in sweet treats as pie crusts, cookies, cakes and other baked goods largely because it doesn’t require soaking and it lends a wonderful rustic texture and deep flavor to the foods.
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• From Sally at 9/22/11 2:30 PM
  • How many wheat seeds do I sprout to make say 5 cups flour?
  • In general, one cup of wheat berries will produce about 1-1/2 cups of flour, but that can vary. The best thing to do is experiment wtih what works best for you.
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• From Jessica at 12/5/11 6:14 PM
  • does this flour need to be refrigerated after arrival to reduce the risk of rancidity?
  • Refrigeration will prolong the shelf life. It will generally keep for 3-4 months in the pantry, 6-8 months in the refrigerator or up to 14 months in the freezer.
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• From Gary at 1/18/12 6:41 PM
  • Will sprouted wheat flour work with quick breads or breads that use baking powder to rise?
  • Yes, the sprouted flours work similarly to non-sprouted flours in most recipes. They may rise a little faster, or require a little more liquid, but you can substitute sprouted flour for non-sprouted flours in approximately equal quantities.
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