Freshly Ground Einkorn vs Sprouted Einkorn vs Store Bought Einkorn

Ok! I really want to understand the difference here. I have a Komo mill to grind flour when I need it. So, when I am adapting a recipe from the standardized all purpose einkorn flour that almost everyone uses in their recipes, I just want to know if there are different results to be expected from using freshly ground sprouted einkorn and freshly ground einkorn wheat berries vs the bags of already ground einkorn, and if there is one more preferable for recipes that are leavened like bread and unleavened items like cakes and muffins?

I'm just wanting to know because sometimes when something goes wrong someone asks me if I used freshly ground instead of all purpose? I make adaptions by increasing my liquid by 5% or reducing the flour called for by 5% (depending on the recipe) when I am adjusting from all purpose einkorn to whole grain einkorn, but I just want to know if there are any further adjustments I need to make to recipes depending on how I prepare and process my einkorn grains?

Thanks so much!!!