Sprouted Whole Wheat bread with 100% sprouted flour
Hello! Newbie here!
I am new to baking with sprouted flours. I purchased Peter Reinhart’s book Bread Revolution, and have been enjoying “the read”, but struggle with getting my sprouted whole wheat dough to a windowpane stage. The gluten development seems inferior to regular wheat flour, and the crumb is more like a quick bread than a yeast bread. ☹️