Sprouted, fermented Grains?
I did a search but couldn't find anything on this point.
I read this post the other day
Mark's Daily Apple
It seems like a good idea once in a while like a big bbq or similar(not staple, rather than just resort to totally none primal for the day) to use sprouted and well fermented grains.
But what I was wondering, what's the differences between different grains. Are there ones which are better, or come out better after these processes. There seems to be a good range of sprouted flours available.
So does anyone have any thoughts?