Sprouted wheat flour

https://www.theperfectloaf.com/sprouted-grain-sourdough-bread/#more-2583

in bread.  The thing to remember is that the more you have in the mix the faster it is,   The mioe you have the less water you need to hydrate it too.  If I get more than 50% sprouted grains it is difficult to get a shaped loaf not to over proof if retarded in the fridge overnight - even 8 hours maybe too long.  Sprouted spelt is the worst though and the fastest of all the sprouted grains.  In high percent sprouted breads the gluten does;lt seem to be as strong so less water is the way to go.   I tend to use bread flour for the remainder of the dough flour instead of AP like a non sprouted bread could be.

Happy sprouted balking 

in doughs are:

1. Flavor.  Because the kernels are sprouted (germinated and actively growing, rather than dormant) there's enzyme activity.  As a plant or animal grows, it will consume carbohydrates.  This process converts carbohydrates into simple sugars.  Those simple sugars make the flour taste milder and sweeter.

2. Nutrition.  Since the kernels are in a growing phase, it's more nutrient rich. But just how much nutritinet rich depends on the length of germination.  Under or over germinated kernels will have less nutrients.

Germination effects gluten levels. Since germination reduces gluten levels, the longer a kernel germinated, the less gluten it will have.  Some grains, like rye, which are naturally lower in gluten, can be difficult to work with when germinated because the process further lowers gluten levels.  Breads made with sprouted flours tend to be denser.  Most bakers blend sprouted flour with regular flour to improve dough rise, strength and texture.  Adding a bit of vital wheat gluten will also improve dough strength and rise. 

Sprouted flours hydrate better, so reduce the hydration levels when you added sprouted flours.