Wheat Flour

Sprouted flours are ‘the next big thing” Baker Peter Reinhart predicts

Oldways Whole Grains: Breaking Barriers conference

Sprouted flours are ‘the next big thing,” baker Peter Reinhart predicts

By Elizabeth Crawford

Sprouted grain flour is gaining traction with food manufacturers and consumers alike thanks to its sweeter taste, longer shelf life, increased nutrient bioavailability and overall better baking experience, claims Peter Reinhart, a chef and cookbook author.