Sprouted Grain Bread: Anything To It?
My local grocery store sells sprouted wheat bread for twice the cost of standard whole wheat bread. My wheat farmer friend laughs, and says that grain that gets wet starts to sprout, and that the farmer has to sell it for a deep discount at the elevator. The nutrients go into the sprout, which falls off as the grain is moved, and therefore it's used as cattle feed.
My friend is a very intelligent man, and I take his opinions very seriously — especially in this case because he has grown wheat for decades. I am uninterested in vague testimonials, but AM interested in hearing from people who know what they are talking about, both in the underlying biology and how sprouted wheat works in the flour-making process.
The descriptions I've read imply that the purveyors of sprouted grain bread are buying regular unsprouted wheat and sprouting it later, under different conditions. If so, why would it matter? I will appreciate intelligent answers and will have followup questions if this winds up being a useful discussion. Many thanks in advance.