is sprouted flour. Grains are malted or sprouted to make a sugar,
maltose, that can either be used to brew a fermented beverage or
sweeten food or bread.
Modern versus Legacy Grains
All modern wheat has been altered to produce greater bulk on each stalk and is
grown on insufficient soils to support their unnatural bulk. The only
types of wheat that still have the ratio of nutrients that were in wheat
in ancient times are the legacy grains emmer, einkorn, spelt and
khorasan kamut. Rye is also a legacy grain.
Barley is the preferred grain for malting and brewing, though any grain
that could be sprouted could be used as a malt or flour.
Do not use self-rising flour when brewing ale.
Should grains be ground into flour and stored or ground fresh?
primitive society stored already-ground flour for later use. They stored whole grains
and ground them when they needed them. So, any question about method of
preparing store-bought or already ground flour, other than what you
ground yourself and put in the freezer immediately after grinding, is
asking how to restore nutrients as best you can with what you've got,
with the aspiration being to not have to buy and/or store ground flour.
whole grains in the freezer will probably help keep them as fresh as
possible, but Pharoah stored grains in the hot Egyptian heat for seven
years, so storage temperature is probably not extremely vital. However,
keeping out mice and mold would be an issue in storage at room
temperature so, if a freezer is available, that would probably be a good
storage choice for those reasons rather than any need to freeze the
Can Flour Lose Its Nutrients When Stored?
Depends on what is meant by "nutrients"
Minerals are forever. Not that grains are a good source for minerals, but, what there are, are there forever.
especially the water-soluble ones, will degrade after time, but if you
ferment for a long time, particularly in sourdough, new vitamins will be
created by the activity of the enzymes, which will also be created. The
act of soaking (ideally in alkaline or hard water to supply minerals)
and fermenting in acids (the fermentation will create its own acids so
adding acids is not necessary) makes the grain more digestible and
creates vitamins and enzymes. Cooking probably reduces some of them.
Eating with homebrewed beverages will probably replace some of them.
will still be there. Science says they are devoid of nutrients, but I
don't believe that. Carbohydrates are the energy of the cells and any
carbohydrate, even one with no science-detectable vitamins in it, can
still be used by the cells for energy. People who have been rescued from
starvation have been given spoonfuls of white sugar as their first food
because they have lost the ability to eat any other food, and it brings
them around enough that they are then able to go back to eating.
There's gotta be something in it.
Should grains be sprouted before making into flour?
traditional societies sprouted grains to make flour. They sprouted and
dehydrated grains to make sugar, most of which was used to make "booze"*,
except in Hungary where they use it to make buza* (biscuit sweetened
with barley sugar). (*from the Arabic "buza", meaning "beer".)
not to say it is bad, just that it's a lot of work for little gain. If
you wanted a flour that was half grain and half vegetable, which is what
sprouted grains are, you could mix wheat flour and dried vegetable
flours. I mix my kamut flour with chickpea flour, which is still a seed
but more vegetative, to get a grain-vegetable mix. Many traditional
people did mix flour with dried vegetables. Linnaeus mentions
specifically that one of the great things about wheat flour is that it
makes the more nourishing vegetable flours it is mixed with more
in traditional societies that made bread often ate a pound of it a day.
When it is your main food source, it is more important that it be a
complete source of nutrition than when it is a slice of bread with a
Ancient people that made bread did not make
bread in loaf form to eat, except maybe the Pharoahs and even then, it
is an ongoing controversy as to whether they made the bread loaves to
eat or to use to make beer. Ordinary people used a flat rock or
pan-fried flat breads or cooked dough directly on hot woodfire ashes.
people wanted to prevent food going rancid because, in most cases, it
made it taste bad. There is no health or safety issue with rancid food,
however. Some traditional societies used rancid yak butter in tea as a
medicine, presumably because rancid butter is good for you even if it
tastes bad. Medicine isn't expected to taste good.
-- Can be a good source of
phosphorus but, like any acid, without enough minerals in the diet can deplete
minerals from the body. If
you're taking grains in any form, you should be adding minerals to your
studies "proving" that phytic acid was a super-mineral leacher were
based on a form of phytic acid, IP6, that was synthesized in the lab and
is rarely found in plants grown in soil that has not been artificially
-- These are the things the plant grows to prevent predators from
eating it or its seeds until they are ready to germinate.
Anti-nutrients can be neutralized by soaking or fermenting, or can be
discarded by removing the outer layer of the seed, as in refining or
is the outer hull of the grain where most of the anti-nutrients are
found. If you discard them, you also discard the fiber. The function of
fiber is to create bulk in the stool to ease passage which function
be replaced. The best way to do this, even better than eating the fiber
in the first place, is to have a healthy, biotic-rich digestive system.
The bacteria will eat the food, multiply and grow and their bodies
will provide the bulk needed for digestion so fiber is not needed.
-- These are more plant acids that are good if taken with sufficient minerals but
will deplete the body of minerals if not enough minerals are available.
with Coconut Flour
by Bruce Fife For those who believe they
are allergic to gluten, or who want to avoid grains