Sprouted brick...Oops, "bread" :(
I am new here today! So glad to have found this forum. I live in Puerto Rico (read: humid and warm year 'round) and my 2 year old daughter and I have both have Keratosis Pilaris that becomes aggravated when we eat too much gluten. We can keep it in check by eating low gluten sprouted bread. Our local grocery store sells a sprouted bread that is not terribly tasty.
I have attempted sprouted bread several times and typically end up with bread that is somewhat soft, but very dense. It is softer than the bread that I buy at the store, but much more "brick-like". I have added some VWG (which is not really what I want to do too much of because of our sensitivities) to attempt to soften the bread, but it really is to no avail.
I have been reading through some other threads that indicate that altitude impacts how much a loaf will rise and produce a more light loaf. We are about 5 minutes from the beach, if that tells you the altitude at which we reside.
Does anyone have a sprouted bread recipe (complete with instructions for this newbie!) and any modifications that I could use to get closer to my goal of a decent loaf of sprouted bread? My daughter is a terribly picky eater and could really use this addition to her diet. I am using sprouted red wheat flour.
Thank you in advance to all of you that respond and try to help me navigate through this! :)