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.