Grain

The long awaited harvest season has finally arrived, and with it some beautiful regionally grown heritage wheat varieties that we have eagerly been awaiting the last few months. These golden, buttery Khorasan grains have been slowly sprouting over the last few days and are gently drying to be milled into fresh flour tomorrow morning. All my grains are sprouted first, to wake up the sleeping enzymes, reduce phytic acid and make the nourishment they carry within bioavailable for easy absorption by our digestive systems. The incredible chemical changes that occur during the long fermentation process allow our bodies to digest this type of living flour very differently than conventional flour (using enzymes like those used for digesting vegetables as opposed to starches) and lowering the gluten levels significantly in the end result, all of which makes sprouted sourdough that has been long fermented not only full of minerals and other nutrients that we can easily absorb, but allows us to nourish our microbiome and enables the ease of digesting sprouted sourdough bread that has been properly prepared.

 

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