Sprout Damage

Sprout damage happens when wheat or rye gets wet in the field near harvest and the kernels start to germinate before they're cut. Germination switches on enzymes, especially amylase, that start breaking down starch. Flour from sprouted grain has a low falling number and can bake into a sticky, gummy crumb with weak structure and a darker crust. This is different from sprouted flour, where sprouting is done on purpose and then stopped and dried under control.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• If you buy berries straight from a farm after a wet harvest, bake a test loaf before you commit the whole bag. Extra acidity from a sourdough can help calm down the enzymes, especially in rye.