Sprouted grains without drying and milling
I want to try sprouting wheat berries and adding them to bread, but I do not want to fool with drying and milling the flour. Any suggestions on taking freshly sprouted grains, grinding them up, and adding them to a recipe?
I was thinking of doing the Tartine bread with 30% sprouted grains. How would I adjust for water in the grain? Would it kill the texture? Any advice or suggestions would be greatly appreciated!