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Message: <blockquote data-quote="LittleGreyCat" data-source="post: 1876827" data-attributes="member: 6467">Sprouting wheat brings to mind the malting process for barley.In brewing beer, the barley grain is moistened and allowed to germinate for a set period to start the enzyme action which converts starch to sugar and to ensure more enzymes are present. The germination is then stopped by heat before too much energy goes into the sprout, and the resulting malted barley is soaked in warm water to "mash", which is the conversion of starch into sugar by the natural enzymes (increased by the malting process) which in turn feeds the yeast which makes the alcohol.As far as I can tell much the same happens when sprouting wheat - it is allowed to sprout for a bit then stopped. This gives a slightly different ratio of starch to sugars and also generates other compounds which are produced during germination.There is no guarantee that sprouted wheat bread is made from just sprouted wheat; this may just be one component.So sprouting wheat may reduce the carbohydrates and increase the protein by a (very?) small amount, but so far I haven't read anything to suggest that it produces a low carbohydrate bread.</blockquote>

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