Fill sprouting jar no more than half full of grain. Rinse the kernels several times with filtered water until they are completely wet.

Fill the jar until almost full with water and let the berries soak overnight. The next morning, tip the jar and drain out the water using the screen lid to prevent the berries from spilling out. Rinse the wheat one more time and then invert the jar and let it sit at an angle to facilitate draining and allowing the circulation of air. I use my grain grinder as a support for the jar so that the draining occurs right over the kitchen sink.

Every few hours, rinse the kernels again and reset the jar in the draining position. Anywhere from a few hours to a couple of days (depending on the time of year and warmth/humidity in your home), small white buds will appear on the ends of each grain kernel. Immediately proceed to the next step, as letting the sprouts grow too large reduces the amount of flour you will produce after grinding.

Pour the sprouted kernels into baking pans and place in a dehydrator or a warm oven (150 F/ 65 C) for about 24 hours until fully dried. Keep a shallow depth for the kernels in the pans to ensure quick drying. Take care not to go over 150 F/ 65 C, else you will toast the flour.

After the sprouted grains are dry, store them in an airtight container in the refrigerator, or grind immediately and then freeze the sprouted flour.

Use sprouted flour just like you would use regular flour in your favorite baking recipes, substituting 1:1.