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Sprouted Grain Bread: Anything To It?
Healthy Living | Last Active: Oct 5, 2021 | Replies (28)Comment receiving replies
Pride? Our state fair has a wheat judging competition every year. It is held across from a booth where I often volunteer, so I have watched. They judge shape, color, aroma, uniformity, moisture content, something called conformance to variety, and some other things I don't recall. Every farmer there thought theirs was the best.
I would assume the millers have a similar competition to judge flour.
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This is a great exchange, a real and welcome departure from the typically and sadly degraded social media discourse. I am driven to know what I'm talking about, so these exchanges have motivated me to learn a lot more about flour than I knew a week ago.
My reading shows that King Arthur has a strong reputation among home bakers. Dakota Maid is highly regarded by those familiar with it, and seems to be a good deal cheaper too. I remain unpersuaded about sprouted wheat bread, but perhaps with a tiny bit less disdain than before. I still wonder just "how sprouted" that wheat actually is. If people want to pay 31-1/2 cents an ounce rather than 11-2/3 cents for sprouted wheat bread, well, I could easily make a list of products that cost a lot more while delivering benefits that I regard as trivial or illusory -- including many of my own purchases.
But hey, if people weren't paying way too much for little or nothing extra, the American economy would surely collapse. 😀