Are there any changes to a whole wheat sourdough recipe with converting to sprouted flour?
i used sprouted flour for the first time last week and the only difference i really noticed was the hydration - it took alot more water...
This post has a great deal of info on sprouted flour, and even includes a recipe, posted with permission from Reinhart's book, though it is not sourdough. http://www.thefreshloaf.com/node/40502/peter-reinharts-sprouted-whole-wheat-bread
to make sprouted SD breads for 5 years or so The things that I notices are that the flour is thirsty and things happen faster when it comes to autolyse, bulk ferment and proofing. Other than that, it just tastes way better too :-)