February 16, 2017 - 3:52pm
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!
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without drying or milling them. I don't worry about adjusting the water as I don't find that the sprouts add any water to the dough.
You have a couple of options like you stated in terms of adding them whole or grind them up. I tend to add them whole.
Basically, just go for it. Sprouts really add to the flavour.
Great! Thank you for the heads up. I couldn't really find that info anywhere. Any chance you make a lot at once and freeze the sprouts?
I usually just sprout what I need and use it all up.
they would probably chill for a week or so and still be alive but dormant I think freezing would most likely kill the berry with the water content in the grain.
regards Yozza
If you have access to Peter Reinhart's "Bread Revolution", he has a whole section on sprouted pulp breads (that is, bread made with ground up, wet, sprouted grains of various kinds). Also, try looking up Ezekiel bread sprouted pulp bread. Here's a recipe I found > http://archive.boston.com/lifestyle/food/articles/2009/03/04/sprouted_bread/