Reinhart's Sprouted WW: completely flat
I made Sprouted Whole Wheat Bread from Peter Reinhart's Bread Revolution, p. 63. It's a yeast bread with 90% hydration. I fresh-milled Breadtopia's Hard Red Spring Sprouted Wheat Berries. After proofing, the dough spread on the peel and exhibited no oven spring. It had a flavor that I recognized but at first I couldn't quite verbalize; then I realized: it tastes like pizza dough! (It's been years since I've eaten pizza.)
In sum, quite edible, but an inconvenient shape. What might have led to the lack of strength and rise?
(I started my home-made bread journey about six weeks ago. I know just enough to be dangerous.)