sprouted flour

Profile picture for user metropical

just about to order from breadtopia.

how would sprouted flour effect my multigrain, ciabatta and sweets recipes?

I have never used any.

Reinhart's book on sprouted flour is currently on sale in Kindle format, ocho dolls:

https://www.amazon.com/Bread-Revolution-World-Class-Sprouted-Techniques-ebook/dp/B00JYWW486?tag=froglallabout-20

I've seen it lower priced, but not in a long time.

I haven't baked from it yet. But it's geared toward sprouted flours, and has other recipes using pulped or mashed grains.

It has "Heirloom Flours" in the sub-title, but all the recipes using heirloom flour are with sprouted heirloom flour.

I’ve mostly found that the fermentation is a bit faster, I cannot say with any certainty that I noticed other effects.