Hi all,
I'm relatively new to TFL - only been baking breads for a few months (though I've lots of experience baking cakes and sweets). Has anyone here tried Bio- Kinetics sprouted flours?
http://bio-kinetics.myshopify.com/collections/living-flours
My neighborhood store recently started carrying this line of products and I'm curious if the sprouted wheat or barley flour would be the same as using barley malt?
The recipes on the packaging indicate using cups of this flour in place of regular AP flour...
thanks!
Cherie