sprouted

Hello all,

I just discovered this website while looking for some help online on possible explanations for the problems I have with this loaf I just baked. This is the situation:<br>

I sprouted my own wheat a couple of days ago because I wanted to try and make bread out of sprouted wheat to give that a try. The sprouting process went fine, as far as I can tell, with the wheat developing just a little bit of a tangy smell to it, which I think is a natural result of the sprouting process (if not, please feel free to correct me on this one).