Our Whole Foods store is now carrying sprouted flours from One Degree. My local library has Peter Reinhart's Bread Revolution. I've made 4 recipes from the book:
1.) Sprouted Whole wheat pan loaf using just instant yeast (no sourdough), and lean, no oil, sugar, just sprouted whole wheat flour, salt, instant yeast and water. The bread proofed okay, but had no oven spring. The crust was a little chewy, not in a good way, the inside crumb was very tight, baked until 210 degrees inside. The loaf went stale in about 2 days in plastic bag.
2.) Yesterday I made the Sprouted Rye bread, pan loaf, which contains a mix of spouted rye and sprouted whole wheat flours, and uses sourdough starter. The loaves turned out terrible- very flat, in addition to no oven spring, I swear that the loaves deflated in the oven, the top didn't brown (the sides and bottom did) and the inside is a little chewy yet crispy crust is kind of weird- like sugary gummy feeling, which I cannot describe. The flavor is okay, but the texture is not. Another loaf for toast...
3.)Sprouted multigrain crackers using sprouted whole wheat flour and ground pumpkin seeds- these tasted pretty good.
4.) Sprouted whole wheat pancakes- of the 4 recipes I've tried, this one was the winner. Wonderful flavor, a bit of sweetness to the pancakes, I didn't even use syrup, just some butter.
So far, I'm not too impressed with these sprouted flours for breads, although do like them for quick recipes like the pancakes.
The One Degree flours are not cheap, I'm going back to my regular whole grain wheats with sourdough fermentations for my breads... although may occasionally buy some sprouted flour for making pancakes...