June 10, 2018 - 1:26am
Sprouted rye berries- do I cook them?
ive been sprouting some rye berries to use as an ingredient in my next loaf. Mainly following the Tartine no 3 book.(I'm not going to smoke the berries)
Couple of questions.
the berries still feel a bit hard even after two days of sprouting, do I put them in just like this or are they best cooked?
What flour would you suggest I use for the 50% white element ? Taking into consideration I'm in the UK, I have some Canadian high protein white and a shipton mill no 4, which I believe is 12% protein.
Thanks for any help.
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is up to you. I have done both and liked both results. When I cooked them, I whirled them first in a food processor to break them down a bit before cooking them into a porridge.
As to flour, since I am in Canada , I use Canadian flour but if your protein content is right for the other flour, it sounds like either would be fine.
Thanks for that Danni . I tried one and it wasn't too hard so I'm going to go raw. With the flour I was concerned that the lower gluten flour would not support the berries, so I've decided to go half Canadian half British. Let you know how it turns out.