June 5, 2020 - 7:54pm
Sprouted Montana Gold Hard White Wheat bakes wet
So I sprout and dehydrate Montand Gold Hard White Wheat to make bread and it seems that the sprouting and dehydrating of this bread makes it so that it doesn't seem to absorb water like non-dehydrated wheat. When I've tried baking a few times I've had to add significantly more flour to the recipe and even then the loaf does cook completely--its "wet" on the inside but I check it with the temperature gauge and its 190 to 200. I've tried baking an extra 10 minutes and still wet inside.
Any suggestions? I am using a basic honey wheat bread recipe with oil and honey.