Soaking Grains vs. Sprouting: Which is Best?

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It’s a one word post, right? Which is best?

I should just go right to "answer" and sign off for the night.

I wish.

As with most nutritional questions, there are approximately 5,390 sides to this question, many of which are individual to each person, which multiplies that number by 7 billion.

Let’s amble through a little pro/con list, and then I’ll do the evil ending of letting you decide for yourself. Don’t say I didn’t warn you.

Why Sprout Grains (and Legumes and Stuff)?

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  • Decreases carbs (because the plant itself consumes some of the starch in the seed)
  • Increases Vitamins C and A a great deal (although C is very heat sensitive, so I don’t know if that matters once in a baked good)
  • Enzyme inhibitors neutralized, therefore easier to digest
  • Phytic acid bond broken, releasing minerals like calcium, phosphorus and iron so that our bodies can use them
  • Destroys lectins, which trigger inflammation and related problems
  • May increase B Vitamins
  • Decreases overall calories
  • May increase beneficial enzyme activity

Disadvantages to Sprouting

  • Some sources say the phytate content is not affected as  much with sprouting as soaking
  • It takes more pre-planning and a smidge more time than soaking
  • If you don’t have at least a grain grinder and preferably a dehydrator, you can’t sprout your own grains for baking
  • Sprouted flour, when purchased, is very expensive – so if soaking works for flour, it may feel like a better option

Why Soak Grains?

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  • Also neutralizes enzyme inhibitors
  • May reduce phytic acid’s effect on bonded minerals, more so percentage-wise than sprouting, but still less than sourdough and far less than 100%
  • Although using the accelerated fermentation for brown rice can reduce phytic acid by a whopping 96%
  • May begin to break down the gluten proteins, helping some people tolerate gluten better
  • Some individuals find that soaking really makes a difference in their tolerance and digestion of grains. Some also find that sprouting is the only thing that works! (Perhaps the difference is whether the original problem with grains for that person is phytates, gluten, or lectins.)

Why Not Soak Grains?

  • Some sources say phytic acid is actually helpful to our systems
  • May break down fiber, which may or may not be healthy (talk about confusing!)
  • Doesn’t touch lectins
  • May not be as effective when already flour, especially if not freshly ground

Your Call!

The information for this post pretty much comes from my own former posts on the subjects as found in the exploration of soaking grains series. They’re all cited well within those individual posts.

So now what? My mom wondered after reading the post on lectins if we should then be sprouting because of that, since there’s no evidence that soaking damages lectins. At least, none that I found this week.

I still remain convinced that sourdough is the best way to go for healthy grains, but there’s a big commitment to sourdough, and although the teachers at GNOWFGLINS eCourse can show you how to make (seriously) just about everything with sourdough, there are still some grains (oatmeal, brown rice, quinoa) that you’d eat differently, without sourdough.

So. Maybe a mixture of both is the way to go. Look for lots of recipe resources here tomorrow, as well as some new research on the soaking issue in the dénouement of the series!

Quick Sale Note

I just saw that for 3 days only drugstore.com has 25% off all vitamins – I’m thinking of stocking up on those Garden of Life prenatals! There’s also a current code for $20 off $50 + free shipping (that one might be for new customers only but worth a try if you’re not): "TWENTYTNS".

Whoa. I feel like a deal blogger. Ha! Open-mouthed smile 

Disclosure: I work with GNOWFGLINS eCourses, and their success is my success! I also earn some commission on drugstore.com purchases that start here, but it doesn’t cost you any more. Thanks! See my full disclosure statement here.


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32 Bites of Conversation So Far

  1. Megan says

    Hey, just a quick note about the sourdough. I prepare all of my grains sourdough style now- including oatmeal, rice, etc. For the oats I just stir a good sized scoop of sourdough starter in when I’m mixing up my baked oatmeal and after about 36 hours I stir in a tsp of baking soda when I am adding the baking powder and salt before it bakes. For rice, barley, etc I just soak them in a mixture of water and sourdough starter. It works great and I don’t notice any difference in taste and I feel better knowing that now all of our grains have the benefit of a sourdough soak!

    • Katie says

      Megan,
      Very cool! I tried the sourdough in oatmeal, and it was just too sour for me. Could hardly choke it down. I wonder if the baking soda is the trick. Think it would work to add baking soda to regular (not baked) oatmeal? Great idea! :) Katie

      • Megan says

        In my experience, the baking soda makes a huge difference when preparing sourdough grains, I would definitely give it a try with the oatmeal!

  2. says

    My personal opinion is that neither one is worth the nutritional benefit, especially since it seems no one really seems to know how much, if any, nutritional benefit is gained. The “experts” all disagree and the information is conflicting. I also don’t see strong enough historical evidence to support it. I tend to agree with your conclusion that sourdough is the way to go… now to master sourdough!

    By the way, I just want to say thanks for all your diligent research and your honest questioning! Your blog is one of the most compete resources on the subject that relies on information from more than one source. You’ve done some great research, and we all benefit from it (even if we all come to different conclusions;).

  3. says

    How could sprouting not reduce phytates as much as soaking? Isn’t sprouting just soaking carried further?

    Maybe the answer to the original question is to do what you can, but not sweat it? I definitely don’t like falling into fad food trends and then finding out a year later it was all nonsense (remember how eggs used to be unhealthy?).

  4. Lanise Boyer says

    I think that the only way you are going to figure out which is healthiest for you is to experiment with the different techniques. Some may respond better to soaking, some to sprouting and some best to Sourdough. Unfortunately I do not think this is a one size fits all.

  5. says

    Thanks for all the info! I have really been thinking about all this, and experimenting with this lately… Have you sprouted and ground your own grains? I would like to, but am nervous about not getting them dry enough!

  6. says

    This is why I just can’t get started on soaking or sprouting. It is so confusing and I don’t know if it is worth the time. Megan’s comment of after 36 hours I add this…. Yikes! With work I just don’t know about all that time…

    • Katie says

      Jen,
      One of the great things about soaking at least is that it doesn’t really take more time. The food sits around for 24 hours, but you don’t have to do anything to it. It’s more like moving the times you work on food – a little bit the night before, then the rest when you’re baking. It only takes an extra minute or two to soak most recipes. For example, I love just being able to throw some water in my pot in the morning and turn it on, and then the oatmeal is ready! All the hard work is done the night before.

      Sprouting is a little more complicated, which is one of its major drawbacks for me. Trust me, it’s worth a try at least to see if you feel better with soaked baked goods. If nothing changes for you, go back to normal! Good luck! :) Katie

    • Megan says

      I’m echoing what Katie said, it really doesn’t take more time to soak grains, just a change of schedule. The baked oatmeal sounds complicated but in reality it’s just a matter of one night when I’m making dinner I mix up the oats and some liquid. Then for breakfast 2 days later (36 hours) I add some eggs, baking soda, and baking powder and bake. I then have enough baked oatmeal on hand for 12 breakfasts (I keep it in my freezer) You can’t hardly get more convenient than that! I used to feel the same way you do when I started looking into some of this information. My advice would just be to jump in and start trying some of these things, figure out what your family likes and then cook in large batches, it is *so* wonderful to have a freezer stocked with homemade bone broths, sourdough breads, etc. It really doesn’t require living in your kitchen. :)

    • jo says

      I do think sprouting is good. The bad information or confusion about it is more to do with people or companies that benefit from us not being healthy.
      They can also post here or have their own web pages packed with negative stuff.
      If we don’t get sick most pharmaceutical and bio tech companies go bust or see their billions of profit vanish.
      To me it all makes sense: a seed, was not created to be crushed and eaten by us, so mother nature provided the plant with mechanisms (poisons, bondings) to protect that seed at all costs, just like a lioness would protect her cubs to ensure the future generation will grow. An example of this is the fact that most seeds are like a rock too. They can even break our teeth if we chew them.
      Sprouting tricks them into thinking they are in the safest environment to grow and the seeds unblock and become more accessible.
      The initial process of soaking the seeds in water also takes away some of the toxins, after we pour the water out and continue to rinse.

      But the most important thing is the transition from grain to vegetable, thus making their ph more appropriate for our bodies, more alkaline.
      Grains are very acid forming. Sprouting balance things up. It even helps our pockets by not having to combine grains with veggies that much, where we end up spending a lot of money on vegetables at the supermarket.
      I do think sprouting is worth it.
      Sprouting works for me! :-)

      Regards,
      J

  7. Jenn says

    The list of pro’s and con’s seems to intimate that sprouting is a nutritionally better choice, but beyond the reach of many including myself (I want a dehydrator!!!). For now, I am soaking what I can and just started my first sourdough yesterday 😉

    By the way, we like frugality and nutrition…so…all this dehydrating…how much will it run up my electric bill? I do not know how those machines work 😉 Perhaps because it is a low temperature it is not too costly? No idea, but ’tis a concern of my mother’s.

  8. jamie says

    If you wait for research you will never make bread. I make sprouted hard wheat/soaked oatmeal sourdough bread and it is super light and yummy. Same recipe without the sprouting and soaking makes super heavy bread. Conslusive research as far as I am concerned. Pass the raw butter<3

  9. says

    Once again, thank you Katie! You are a rock star at demystifying all of the issues surrounding soaking/sprouting/none at all. For me, I’m off to make a new sourdough starter and attempt a loaf of sourdough bread!

  10. pamela says

    Hi, Katie,

    Just discovered your blog and LOVE the info, resources, etc – THANK YOU!

    Question regarding this post of sprouting vs. soaking – I find it interesting that while gliadin, a lectin that is suspected as the culprit for those with gluten sensitivity, is only removed from the grain through sprouting, it is actually soaking that you say seems to work better for those with gluten intolerance. Why do you suppose that is?
    Your insight would be appreciated.

    • pamela says

      Apologies, Katie. I just reread this part, which answers my question: “Some individuals find that soaking really makes a difference in their tolerance and digestion of grains. Some also find that sprouting is the only thing that works! (Perhaps the difference is whether the original problem with grains for that person is phytates, gluten, or lectins.)”

  11. Yosi Gat says

    Soaking doesn’t stand vs. sprouting, but it is the first step in the process of sprouting. Dehydration is not needed at all. The phytic acid has an advantage only in case you already have a cancer, cause it prevents the minerals from the carcinogenic cells.
    Steaming is needed to kill all unwanted yeast and molds.
    The next steps are wet grinding and anaerobic (lacto-) fermentation with airlock. baking is the last step.

    • Pamela says

      Hi, Yosi. Do you recommend steaming after sprouting, then, to rid the sprouted grains/nuts of yeast and molds? I’m not clear on when the steaming needs to occur, or if steaming is an option in place of sprouting. Can you provide more insight? Thanks so much!

      • Yosi Gat says

        Yes. There is no dry flour in my steps: soaking, sprouting, steaming, wet grinding, and fermentation. The aims of steaming are additional reducion of phytic acid and killing bad yeast and molds before the beginning of wet grinding. Also, steaming, but not cooking, keeps the grain hard enough to be ground by wet grinder. Grinding increases the surface area and eases the lacto fermentation process. Fermentation also reduces the phytic acid and makes it more digestible. It is possible to bake flat breads, and to make pancakes with the fermented product.

    • Katie Kimball @ Kitchen Stewardship says

      Yosi,
      Thanks for chiming in – I’m hoping you come on back to answer Pamela’s questions, because I’m a little unclear, too. It doesn’t sound like there would be any possibility for FLOUR in your steps…most recipes would be impossible with already wet grains…right? Or am I missing something?
      Thanks!
      :) Katie

      • Yosi Gat says

        Yes. There is no dry flour in my steps: soaking, sprouting, steaming, wet grinding, and fermentation. The aims of steaming are additional reducion of phytic acid and killing bad yeast and molds before the beginning of wet grinding. Also, steaming, but not cooking, keeps the grain hard enough to be grind by wet grinder. Grinding increases the surface area and eases the lacto fermentation process. Fermentation also reduces the phytic acid and makes it more digestible. It is possible to bake flat breads, and to make pancakes with the fermented product.

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