While re-adjusting to our move, I am slowly re-learning what I loved to do. One thing is baking. The second, is sprouting. I used to love having fresh alfalfa sprouts in the fridge.
So, I decided to experiment with the supplies I already have on hand. That brings us to this video. These are the original grains (white wheat, red wheat, and barley) that I used to make my sprouted grain video 6 YEARS AGO! I show you how I had them stored and we play the game of “Will they sprout?”
It turns out they all did! The barley was the quickest to sprout, followed closely by the white wheat, then the red, which took a bit longer. They are all currently in my dehydrators, which I’m using this time instead of the oven, as it allows for more even drying and better preservation of flavors. I can’t wait to bake something with these! The anticipation is building as I think about the wonderful bread, muffins, or pastries I could create using this freshly dehydrated grain mix. The unique flavors and textures they will bring to my baked goods are sure to impress anyone who gets a taste!
Here’s the link to my original post:
