May 15, 2019 - 3:39am
Substituting sprouted rye berries for cracked rye berries
thought I’d swap cracked rye berries for sprouted rye berries in a bread I’m making. I was going to use same amount of berries e Celt I’d sprout them rather then crack them. Question is hydration. Is there a difference or being the same weight of berry should they be approximately the same and most importantly will the sprouted berries ferment in the same way or faster/slower ? Thanks