Help troubleshooting sprouted wheat bread
I really hope you all will be able to help me troubleshoot my problem. Please bear with me as I explain this. I have been baking bread using sprouted wheat. I sprout the wheat myself until it is just minimally sprouted, it doesn't have a tail at all just a bud starting to show. Then I put the wheat in the dehydrator. When it is dry I store it, when it is baking day I mill it and bake my bread as I usually do. Now I have done this a number of times with a locally grown purple wheat that I have access to. The results have been beyond fantastic. Something about the starch in the wheat being converted into a simple sugar during the sprouting process makes the yeast behave like it is on steroids and the resulting bread is so soft and tender. The flavor of the wheat really comes through along with a nice subtle sweetness, it is really remarkable. The best part is that friends and family with wheat sensitivities and even allergies are able to eat this bread with no problems. Okay so that works. So I did the exact same thing but this time I used regular spring wheat. I sprouted it the same, I dehydrated it the same and used the same recipe. But this time the loaves wouldn't really rise, they did swell a bit but they just tore open, leaving big holes in the loaves. I saved it by turning the whole mess into buns. They also tore but it wasn't as noticeable. I baked the second time using the same sprouted wheat. I was very careful to do every thing right and I had the same result. What is going on here? Am I missing something? That spring wheat I am using is a good quality wheat, I have baked bread with it without sprouting it and it works just fine. I really would like to figure this out. I am going thank you all right now for all your help. There is such a great bunch here and I really value your opinions.