It has been a while since I posted a "Thank you" response. I learn something in almost all of your videos. I know that these videos require a lot of time to research, plan, record and edit. You also invest your own financial recourses in these videos. I am so very thankful that you take the time to make these videos. I know I speak for others who feel as I do. Thank you.

I have been sprouting dry beans for years. When I have explained it to folks, they think I am only doing it to soften the beans. They find it inconvenient because it may take days to sprout. I sprout for the increase in nutrients. It is an invaluable process.

I just got my grain mill and started using the wheat berries we purchased several years ago. Oh my is it good. I can’t wait to learn about sprouted grains.

Thank you for this video. We bought 5 lbs of buckwheat that was not hulled by mistake. We had planned to throw it away but now we might sprout it. Eva

So happy you are taking on sprouting grains and legumes! I have been wanting to do this for years, and I know I can trust your instruction. I am gluten sensitive, but sprouted grain bread does not affect me. It is so expensive to buy. Excited for the next video in this series!! Thank you for all the research you do! 🌾🍞

we used to sprout mung beans. they were so good and sweet. we put them in salads in hot cereals and in fried rice

I'm excited to learn from this new series. We have been keto for a long time, but we are seeing the writing on the wall and know that long-term we may have to switch away from so much meat, to beans and grain, including bread. More nutrition, less gluten and longer satiety can only be good. I have a grain mill on order, so this is perfect timing for us!

As always, such a good nugget of knowledge to add to our emergency/life lessons. I remember the day when we would have weekday meetings at church to talk about topic such as this. I sure miss those valuable lessons and the years of knowledge that were shared. Thanks Pam and I look forward the continuation of this topic.

I sprout seeds for my canaries. Soak 12-24 hrs. Then rinse every 12 hrs with tap water. It’s most nutritious when just barely cracked open or “chitting.” Rinse just prior to serving, refrigerate to prevent excess growth. The birds love it! Higher in vitamins and protein, lower carbs and fat than plain seed.

In Louisiana we soke our red beans before cooking. It sprouts in a day. It will also reduce gas .

Rose Red Homestead has perfect timing every time!!! This is something I need to get serious about and I am really looking forward to your next video ❤

Thank you for sharing your knowledge and helping all of your viewer friends that want to learn about becoming more self sufficient. Your videos are always uplifting, inspiring, informative and appreciated. God bless you Jim and your family. Much love from Georgia ❤

THANK you, Ms. Pam and Mr. Jim. I had decided to sprout grains, and yeah..I learned the hard way, that YT personalities, aren't always right ( like dry canning potatoes). I watched a few videos, got a batch started, and MOLD showed up pretty fast. I put that one my-NOPE list. I trust you and am looking forward to learning the right way to do this! Is it Monday, yet? 😆😆

I am looking forward to this series of videos. I've been wanting to try this. Thanks.

Very excited for this series on sprouted grains! 💕

I so appreciate your evidence based presentations. You have been educational inspiration for me. Thank you.

I’m so EXCITED AND THANKFUL for your thoroughness in this! I sprout lentils but don’t use optimally… can’t wait to see the “flour” portion because as you’ve guessed, that’s where I’m hung up with sprouting wheat. Again THANK YOU BOTH!

I am SO excited that you are doing this series! Sprouted grain/legume bread is my absolute favorite!!

I actually sprouted some grain, one time and then blended it immediately, and turned it into a loaf of bread. It was the best bread I’ve ever eaten in my life. It was just delicious. But it was the hardest thing in the world to grind. That almost broke my Vitamix and my champion juicer, which is also a grinder. I could barely grind it up. It was so thick. Oh, and I finally got it all grounded. It looked like dough immediately. I shaped it into a loaf of bread and cooked it. I said it was just delicious. But that was a lot of work. So I thought I better find a way to dehydrate these. But then, as I stated above, I wondered about the nutritional quality once it was dehydrated.

Good morning. I like this topic.

I am looking forward to the next video. I sprouted the grains but had a hard time grinding them. Can't wait to learn.

I tried sprouting but I was concerned i would poison my family so I appreciate your teaching us the steps for safe sprouting! I didn’t know I could make flour from grain sprouts so i am interested to learn about that as well. Thank you!

Pam: Another good start to an informative series. I look forward to the rest of the videos.

This will be a very interesting topic for me since I am totally clueless about it, lol. Love that you are so thorough on your explanations for those like me! Thank you!

Thank you for talking about sprouting grains. I need to learn the process.

Been sprouting for decades but haven’t dried to grind into flour. We used it fresh or as a “meal” that was added to meatloaf etc. Also, we sprouted beans which reduces gas and digestive problems for some. Looking forward to hearing more info. Thank you.

This is a very interesting topic. I’m excited to see this series. 👍

Great Topic… have them for survival needs but not actually done it. Perfect timing!

Looking forward to this series! I use grains a lot , but have never tried sprouting.

I have wanted to learn how to spout grain for a while now. I’m so excited you are going to teach me how to do it.

Love this! Can't wait to go on this journey of learning.

I'm very interested in learning how to sprout grains and use them for flour. Thank you very much for beginning to teach this series, Rose Red. I'm looking forward to it.

I'M SO EXCITED!!! Thank you! I'm just starting my whole grain journey! Been baking since I was young. Now I'm crossing my fingers that I can get my family on board and switched.

My go to trusted beautiful channel thank you for doing this Iv been waiting 🙏

I’m excited to learn about this! Thank you for sharing your knowledge.

Thank you Mrs Rose. I was just looking into sprouting grains as I'd like to make sprouted grain flour for my sourdough.

You’re the best teacher!

Great info Pam!

I love this topic. Thank you!

Great topic, thank you! ❤

Fascinating!!!

This is great info! Thanks!

Thank you for this information. Waiting to see results and usage.

Thank you. I am looking forward to your next video as well ❤

Wonderful information-Thanks!

That’s so cool!! Thank you

Great Sharing!! 💕 Excited to see the next video, in line to this one!! 💖 Thank You!! 💜✝️

Thanks Pam . Did not kniw this. Very good to know

Thank you so much!!! I think you read my mind as I have been wanting to do this but felt insecure…now I have the food security expert teaching me!🌹❤️

Interesting video!

I researched eating a raw food diet and people in the know, know they need to sprout all seeds. Seed coats are hard for the purpose of keeping, until wetness allows them to grow and reproduce. The hard coatings are hard to digest (antinutrients). I'd learned for making flour to not have the sprout very long, shorter than what you drew. Like barely coming out of the grain. That's how diastatic malt is made from a barley grain. And then the other healthy way to use flours not from sprouted grains, is soaking the flour. That's the beauty of sourdough - the flour is soaked. The predigestion occurs with the soaking, like at least overnight before baking, making those kinds of bread very healthy and most gluten intolerant people can eat them (which is what most traditional style European breads are - sourdough) .

thank you....very interesting

I can' t wait for the next video!! I grow Alfalfa mg, but did not know how to do this! Thank you!❤

LOVE the video! Very interesting....

I'm REALLY glad you're doing this. I want to sprout my own grain. My problem is with the drying process. I can't figure out how to make sure the grain is dry enough to grind in my grain mill. The only work around I've come up with is to weigh the grain carefully before I spout it, and then I dry it out slowly and make sure it is the same weight as the un-sprouted grain. I use 500 kg to make things easier for me, but I go nuts because I start thinking "Oh, a few grains got lost in the process, how much did they weigh?" Commercial sprouted wheat flour is expensive. I'm so thankful for this video - and all your other videos! That said, I have a sprouted whole wheat bread recipe, using purchased sprouted whole wheat flour, that I love. Yeast LOVES sprouted whole wheat. The bread moves faster than anything I've ever made. I add a soaker of X% (I use 20%, but it is a matter of taste) of the total dry flour weight. I use Bob's Red Mill multigrain cereal with cracked grains. I soak the grain in the same weight of water as the cracked grains - example: 20 grams grain + 20 grams water. The grains soak up all the water, so it does not effect the hydration of the bread dough. I tried using left over cooked multigrain cereal, the the hydration was difficult to control, so I opted for a cold soak. I like the added texture and flavor it adds to the bread, and it also increases the fiber. My family likes a 50/50 sprouted whole wheat to white flour mixture. I use maple syrup as a sweetener, but not much. And 2% salt (of the dry weight of the total flours). (My first batch was 1.8% salt, but it needed a bit more). The soak keeps the bread moist for several days. SO, if you are storing the bread in a warm kitchen, check for spots of mold after 3 or 4 days - if the bread lasts that long!

Awesome

Thank you for addressing this topic. I first heard about antinutrients over 10 years ago. I reluctantly climbed on the bandwagon. I had doubts. It seemed that everyone I knew referred to one source, Nurishing Traditions. All websites I found also referred to that one source. That was a red flag for me since one source is weak. I jumped off the wagon since it's much easier to mill wheat and bake without the extra steps. You say there has been much research since then. You sound very confident, so it seems that you truly trust these sources. Interesting...

Thanks! I don't know if I'll ever do it, but I've long wondered about the benefits of sprouting gains to use for flour. (Obviously i didn't wonder hard enough because i never bothered to spend the two minutes to look!). I may have to rethink my curiosity level about taking advantage of the technique. 😊

I wasn’t able to find the follow up video for this. What’s that video called? Thanks for making great content. I’m loving the scientific approach!

This is awesome, a great way to increase the nutrition of stored food without much effort at all. My kids are going to have a great time sprouting their own grains too! It's a good little at home experiment to do with family. Be interesting to see how you dry the grain for flour... Freezedried, pre-sprouted grain stored in mylar would surely be a good way to go to extend the storage life of the grain? I assume it would also kill any bugs and eggs in the grain so that you wouldn't have the same concerns about long term storage and bugs as a result? Just thinking out loud! :) Thanks for the info, keen to see the next video.

So enjoy your excellent videos. I have seen a formula for substituting sour dough stater in place of yeast. Thought that would be excellent to know if I don’t have any commercial yeast. Can you do a micro moment on how this would work? Definitely would be needed to make bread in a severe situation. Thanks for all your knowledge and superb delivery of that knowledge.

Like to make Rejuvelac then dry the spent sprouted grains to grind into flour for sourdough.

I sprout wheat, then dehydrate, then grind into flour. I hope you’ll do oat groats sprouted for eating oatmeal, I think a lot of people would find it helpful. I am waiting for my flocker, backordered so I have been sprouting the oat groats for oatmeal, I love sprouted brown rice too, I buy that already sprouted and dried.

I tried making sourdough with sprouted grains and learned after sprouting the grain doesn’t have enough sugar to feed the sourdough. I read it is like malting but I don’t know much more than that. I add a tiny bit of food grade hydrogen peroxide in my rinse water for the sprouts.

Question, when I receive my whole wheat grains, I put them in the freezer for a few days. I wonder if this will compromise the sprouting process? I can always give it a try and see. Great timing on this topic. I am picking up my first order of sprouted hard wheat flour today from Azure.

I live in a townhome and have very little access to growing space. I have been reading up on soil sprouts in a book entitled, "Year Round Indoor Salad Gardening by Peter Burke." It is a low-tech no grow lights approach to growing greens in less than 10 days. Do you know anything about this process and what do you think? Is this the same as micro greens? Thanks for all the time and effort you put into these videos.

I've been sprouting grains for years, but we call the "Malt" or malted and make beer or whiskey. I don't know whether you mentioned it or not, and I missed it, but does it do anything to the starch/sugar content? I have been told that we diabetics should eat "sprouted bread" but I have always heard it was for the extra fiber, eating the bran with the germ.

Where does one buy the white wheat grain?

Thank you for this! Not to sound ignorant, but where do you buy the grains?

Is it ok to grind freeze dried grain? Or is it hard on your grinder?

??????????? I wanted to ask what you think about sprouting grains, then freezing drying them and packing them in Mylar bags for storage so we can have them ready to use? Thank you

I must ask (completely unrelated to your excellent content!)... You pronounce your "Wh" words as I do - as "hweat" or "hwat". Where (Hwhere) did you learn that? I grew up in the Prairies of Canada but was an anomalie. Do you also pronounce "new"as "nyew"? I've been called out for that uncountable times.

How would freeze drying affect sprouted grains? Nutrition same? Flour making?

Rose do you have dvd or books on your content?

I have a question, how can sprouting grains both reduce gluten and increase protein? Gluten is the protein in wheat. I'm legit curios does spouting convert the gluten into some more accessible form of protein, or is there some other mechanism at play?

OK I belong to a lot of fresh milled grain groups. One of the questions that comes up a lot is when you sprout grain we know that it is at its optimal nutritional bio-availability. However, once you dehydrate that grain so that you can mill it, you are now killing the grain. So are you not diminishing those nutrients? So if you just milled the live grain seed, would not the nutrients be higher than a dehydrated grain seed? I have not been able to find information on this, so I really don’t know the answer. Because I am very interested in actually purchasing or sprouting berries. But then they will be dead. As opposed to the live berries that I normally mill.

Have to stop watching your videos because I cannot download for use in my bunker when bad things happen. KZfaq downloads are only for 30 days unless you have the Internet available. When the EMP burst takes place or worse there will be no Internet or rosered homestead unfortunately. I would gladly purchase a DVD or pay you for your work but right now that's not an option. I stopped watching for a cóuple weeks now, once I realized this shortcoming.