The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bread baking problems

milofarm's picture

Problems with bread using 100% sprouted flour

March 8, 2011 - 9:11am -- milofarm

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.

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