I have been reading a lot about sprouting then fermenting grains....what is folks take on this. It is a a bunch of work...
Also...once they are done...if you cook em....do you lose everything?
I mean if I sprout flour and then bake with it....or sprout and ferment and then make a porridge...do I lose everything I gained by doing it in the first place???
I keep hearing that cooking with ferments and sprouts causes the food to lose most of it's nutritional value...but some things are just not a good thing raw.