Hi Charla, Richard Miscovich, author of the blog post. As PJ Said, the sprouts should be ground as finely as possible. I like to grind the sprouted grain just before I use it. Therefore, I would chill the whole sprouted grain (chilling them will also slow down the sprouting process) and then grind when you are ready to use them. If ground in advance they seem to oxidize and aren't as fresh. I hope you enjoy the bread! Richard

• Reply