The Fresh Loaf

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Sprouted Wheat Flour - Suggestions?

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Gail_NK's picture
Gail_NK

Sprouted Wheat Flour - Suggestions?

I've just received a few pounds of organic sprouted red winter wheat flour and organic sprouted spelt flour. Anyone have any advice before I dive into it?

Hydration?

Gluten strength?

Flavor?

I'm excited to try it, but I'm still novice enough to worry that it will be a challenge.

This forum has been an inspiration and is full of great advice! Thanks!

Gail N-K

Comments

Janetcook's picture
Janetcook

Welcome,

My best recommendation is to suggest that you take a look at Peter Reinhart's book, WHOLE GRAIN BREADS.  Libraries have copies which is how I had my first go at it before purchasing the book myself.

 If you are intending to bake with 100% whole grains this, in my opinion, is a 'must have' book.  Working with whole grains is different from baking with store bought flours and he has a method, epoxy method, that helps soften the grain and that also adds flavor to your final loaf.  All is explained in the book in a really easy to read format.  His recipes are all very good and, if you master them, there won't be any bread that you won't be able to bake in the future.

Good Luck,

Janet

 

trailrunner's picture
trailrunner

You are not talking about sprouted grains these are already ground into flour ?  If so then all you do is substitute for part of your usual spelt or ww flour . I haven't had any problem at all with subbing. One thing I do is autolyse for 24 hrs when I use the sprouted flour . I mix the sprouted flour with room temp water and a small amount of saltfrom the total formula  and leave it on the counter all night. No levain added till I resume the mix the next day and then add the rest of the ingredients and complete the autolyse...so think of it as a soaker or 2 autolyse . You will be amazed at how well the gluten develops . I have also done this with the total flour called for in a formula and had wonderful results. Only caveat with sprouted flour is that it acts on your digestive tract ( in other words if bran works on you the sprouted flour will definitely clean you out !!!!!! ) . So do not use too much in a formula. I add 100grams or so in place of regular flour. You will love the flavor. c

Gail_NK's picture
Gail_NK

Trailrunner,

You are right - I have sprouted wheat flour to work with. In my small library of bread books the only one that gives any advice on using sprouted grain flour is From the Wood-Fired Oven by Richard Miscovich. He gives a formula that is 90% hydration. What is the hydration level you're working at?

Also the Sprouted Wheat Flour Sourdough formula in his book is entirely made with sprouted grain flour (both the levain and the final dough) rather than just a percentage. Have you ever tried a high percentage of sprouted grain flour?

I'm not sure I'll have time to bake next weekend- but when I do I'll share my experience and end result.

Wish me luck!

GNK

trailrunner's picture
trailrunner

use it for 100% of the flour in the dough /levain. I have used it to feed my starter and it works perfectly. I have also subbed it for about 100grams of any other flour that is called for in a formula. I often use Norwich Sourdough formula from Susan at Wild Yeast and her More sourdough Norwich. Both respond very well to adding in a sprouted flour. I donot ever make breads with that high of a hydration. Except ciabatta. I would start with a tried and true formula that you like and are used to and sub in 100 grams of your sprouted flour. Don't change anything. After that you will have a better idea of what you will get . I have not noticed anything except a wonderful increase in flavor profile and a moist loaf that has great staying power as far as freshness. Do be aware as I said of the digestive quality of sprouted flour. it is considered a vegetable not a flour since it has been sprouted and dried...you will note a difference  . Have fun and do report back . c