Hello, all:
I'm new to posting on this forum but a long-time reader. Thank you to all from whose posts I have learned so much!
For the last few years, I have been using a commercially-purchased sprouted wheat flour in my bread machine and was able to produce beautiful bread that way.
I have been buying bulk hard red winter wheat berries and sprouting them. I then dry them in a dehydrator and mill them into flour. I am going to attempt my first sourdough bread with this flour. I would like to figure out the percent protein in the flour I have. Is there a way to do this at home without sending it to a lab?
Thanks,
Brandon
I have a bread baking blog where I posted some information about sprouting wheat berries at home, then dehyrdating them and grinding them to bake bread. I posted a topic called WHY SPROUTED WHEAT?
http://valeriejaquith.blogspot.com/2009/10/why-sprouted-flour.html#comments
I picked up a kilo of sprouted universal (all purpose; AP) wheat flour today! Wow! ...in a normal supermarket! I'm so excited! Why? As I get older, I eat less, I want more nutrition from my food ingredients, sprouted flour could be an option. Being curious, I'm investigating.
