sprouted wheat question
Hello All! I have been looking in to sprouting wheat berries to make a sprouted whole wheat flour for my sourdough breads. There are a couple things that are a little unclear to me though before I jump in.
I know and understand the difference between malt flour/powder and sprouted wheat flour. With that said, when you go to sprout your wheat berries and get to the point of drying them, I know that you are not supposed to go above a temp of like 114F or so if you want to keep the enzymes active, but the question I have is for sprouted wheat flour do you want those enzymes active or not?
I will be planning on using the sprouted wheat flour as a direct replacement for fresh milled whole wheat flour in some cases. I definitely DO NOT want to accidentally create diastatic wheat malt flour.
So, I am wondering if anyone can shed some light on this. I am just afraid that there will be way too much enzymatic activity and create that gummy crumb you get when adding an excessive amount of diastatic malt to it a recipe. Thanks in advance everyone!