When we first heard about Kernza - the perennial wheat developed by the Land Institute - we immediately contacted them and said we wanted to try sprouting kernza. About a year later, we got a call from Plovgh - the company assigned to manage Kernza sales to interested farmers and bakers like us. Plovgh shipped 50 lbs and we immediately got to work sprouting it. Plovgh took an interest in what we were doing with Kernza and we have been sending them sprouted Kernza back to offer to their growing list of clients.
And now we're offering sprouted Kernza flour to home bakers keen on working with this unique and revolutionary new grain. We recommend sprouted Kernza flour because our process of soaking and rinsing the grain removes all the organic matter from the grain including but not limited to dirt, unhulled grain, chaff, straw, etc. This makes for a clean more nutritionally beneficial flour perfect for blending with your favorite bread recipes.