The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Convert recipe to sprouted flour

badgett's picture

Convert recipe to sprouted flour

Are there any changes to a whole wheat sourdough recipe with converting to sprouted flour? 

mutantspace's picture

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...

barryvabeach's picture

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.

dabrownman's picture

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 :-)