Wheat Nutrition Question

[so lucky]

Would using naturally fermented sourdough made from freshly ground hard red wheat be as nutritious as using the same wheat, but sprouted, ground and in bread made with packaged yeast? I may be comparing apples to oranges here, but just trying to figure out which direction I want to go. Thanks for everyone's wonderful input on this forum. So many knowledgeable people!

 

[Bubblingbrooks]

Would using naturally fermented sourdough made from freshly ground hard red wheat be as nutritious as using the same wheat, but sprouted, ground and in bread made with packaged yeast? I may be comparing apples to oranges here, but just trying to figure out which direction I want to go. Thanks for everyone's wonderful input on this forum. So many knowledgeable people!

Sprouted is going to be 75% lower in carbs. Both ways are very good for you, its just a matter of preference.

 

[so lucky]

thanks, BB!

 

[k15n1]

I thought sprouting resulted in simpler carbs. That's the whole point of using malt in beer, right?

Yeast strains are different (ask any brewer) but I think the differences are subtle and won't have a huge impact on health. IMHO.

I'm working up to grinding my own wheat, so I'm biased towards that. Do you have a local source?

edit: beer, not bear.

 

[Bubblingbrooks]

The yeast, no matter the source is also killed when the bread is baked.

When you sprout a grain/seed/nut, it becomes part vegetable

 

[so lucky]

I thought sprouting resulted in simpler carbs. That's the whole point of using malt in bear, right?

Yeast strains are different (ask any brewer) but I think the differences are subtle and won't have a huge impact on health. IMHO.

I'm working up to grinding my own wheat, so I'm biased towards that. Do you have a local source?

The farm where I buy my raw milk sells items from other organic/natural producers in the area. One of them sells sprouted wheat flour. It is quite expensive, so I have been thinking about trying it myself (when I get a mill) And though it is stored in the freezer, it would be even fresher if I milled my own. Makes great bread, when mixed with regular flour. The regular health food store in the area sells whole wheat, unground.