questions about sprouting grain
I am very interested in finding out more about sprouting grains to make flour and am hoping someone on this forum has the answers or can point me to a resource that does.
To make flour I soak berries for 12 hours, sprout around 12 hours and then dehydrate at 105 degrees.
1) how important is it to dehydrate at 105? what would happen if I dehydrated at 165?
2) how important is it to rinse the berries after soaking, before sprouting, and after sprouting, before dehydrating?
3) would the nutritional value of flour improve if I sprouted for a longer period of time?
4) are the nutrients in flour diminished while baking? if no, why is it important to dehydrate at a low temperature.