Sprouted Whole Wheat Flour?
A friend of mine showed me a newly discovered product from the bulk food baking section of a local store. It's called Sprouted Whole Wheat Flour. I was wondering how this compares to malt powder because I've made my own malt powder following instructions found on the web and the process is simply a matter of sprouting wheat berries and then dehydrating them and then grinding them. So logically it seems like this product should be quite similar to malt powder. Does anyone know how closely related they would be? Could I use some of this in bagel recipes in place of malt powder? Would I use the same quantity? (Reinhart's recipe only calls for 2 teaspoons of malt powder.) Any other recommendations on how to make best use of this product?