April 19, 2013 - 11:22am
Sprouted Flour
I have quite a few recipes that are sourdough and others and i have to switch to sprouted flour. I was wondering if i could use sprouted flour instead of regular whole wheat, would the recipes turn out the same. Has anyone tried this?
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Kazz,
Peter Reinhart has a recipe using sprouted 'grains' and it produces a really fine tasting loaf. I am assuming that sprouted flour would work too though I would imagine that fermenting times and proofing times will be quicker due to the extra enzymes in the flour.
As with all bread 'things' - experiment and see what happens :0) Always something fun to learn.
Take Care,
Janet
Hi janet thanks for helping i think i did see the recipe it does look like a nice loaf. I dont think it was sour dough, but i will just have to experiment like you said.
Kristen