Sprouted Emma's All Purpose Flour

Description Soft White wheat is considered a less hybridized form of wheat. Soft white has a lower protein content making it more ideal for pastries, pasta and other products that require a tender crumb and light texture. Hard White wheat with its higher protein content, is used in more bread recipes and contributes a lighter colored finished product for those looking for a ‘whiter’ baked good. The combination of the two makes for a very kitchen and outcome friendly “All purpose” product.   By sprouting the wheat berries before dehydration, the bran and germ are intact making this flour a superfood. The process of micro-milling the dried wheatberries wakes up the enzymes, increasing the protein and amino acid levels which creates a flour easier for your stomach to digest (compared to regular whole wheat flours). You may find a sweeter, richer flavor from the sprouted wheat flours than regular whole wheat flour. You may also find lighter, fluffier texture with better rise than regular w