Problems with bread using 100% sprouted flour
Hi. I have been sprouting and drying my own wheat and grinding it for flour to use in my bread. I have always used a whole wheat bread recipe and it has always worked for me.
However, I wanted to try to make the same bread but instead using sprouted flour. I first soak the grain for 8 - 12 hours. Then I drain it and let it sprout for 24 -36 hrs. Then I dehydrate it around 115F until it is as dry as unsprouted wheat. I then grind the grain.
So, when I substitute the whole wheat flour to sprouted flour without changing anything, it rises well as usual. <b>The problem is that when I take it out of the oven as usual, the bread sinks imediatly. When I open the bread it is pure dough on the inside even after baking. I even tried baking it longer until the crust was very dark and hard, but still the inside was dough.</b>
My question is, does sprouting the grain change the baking properties of it. And if so, what should I change for it to work? Or am I doing anything else wrong?
Thank You for the help,