Sprouted Brown Rice?
I picked up some sprouted brown rice because I thought it might be a good add-in for sourdough. I’m unsure of how I should add it though — grind it up into a flour? Cook it some then mix in the grains? Let it sit, hydrated and warm, with the flour to make the enzymes work some on the flour too?
I couldn’t find much about this stuff in bread — would it be similar to sprouted wheat berries? It just sounded like it could taste good.