The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sprouted Flour

kazz_42's picture
kazz_42

Sprouted Flour

I have quite a few recipes that are sourdough and others and i have to switch to sprouted flour. I was wondering if i could use sprouted flour instead of regular whole wheat, would the recipes turn out the same. Has anyone tried this?

Janetcook's picture
Janetcook

Kazz,

Peter Reinhart has a recipe using sprouted 'grains' and it produces a really fine tasting loaf.  I am assuming that sprouted flour would work too though I would imagine that fermenting times and proofing times will be quicker due to the extra enzymes in the flour.  

As with all bread 'things' - experiment and see what happens :0)  Always something fun to learn.

Take Care,

Janet

kazz_42's picture
kazz_42

Hi janet thanks for helping i think i did see the recipe it does look like a nice loaf. I dont think it was sour dough, but i will just have to experiment like you said.

Kristen