Hi, I’ve sprouted some wheat then completely dehydrated the sprouted wheat and then milled it so that I have milled sprouted wheat flour. i am interested to hear from anyone who has made bread with this. I’ve read a few posts about people using sprouted wheat in their bread but I am talking about completely drying the sprouted wheat, milling it into flour and then using it rather than using it in the wet form. Just wondering how using milled sprouted wheat flour affects the taste and texture of a loaf? Thanks, Jane
Peter Reinhart, a famous bread baker, instructor, college professor, cookbook author, wrote a book exactly on that very thing. Called "Bread Revolution."
At amazon: https://www.amazon.com/Bread-Revolution-World-Class-Sprouted-Techniques/dp/1607746514?tag=froglallabout-20
(That link is coded to give TFL webmaster FloydM a small commission at no increase in price.)
The main things I remember from the book are:
Thank you so much for that very helpful reference. I do know about Peter Reinhart but haven’t seen that book, and haven’t looked his material for years so I will track that down. Very helpful :). Cheers, Jane
in almost every bake. Your might check out my posts if you are interested. The major thing sprouting does is the activation of enzymes. The break down of starch into maltose produces a sweeter loaf. However, expect a weaker dough due to gluten degradation. The final bread would likely have a softer crumb for this reason.
Dabrownman posted much educative information about sprouted flour on this site. He taught me a lot on this subject.
Hi Elsie, that’s so helpful. -thank you very much for your comments - I will certainly check out your posts and also check out Dabrownman as well. I’m very excited about exploring this area. Cheers and happy baking :), Jane
Jane, this is a long post, but has tons of info, including my failures sprouting , drying, grinding, wheat berries. http://www.thefreshloaf.com/node/40502/peter-reinharts-sprouted-whole-wheat-bread In short, I was letting them sprout too long, and the flour had no strength. It is important not to let it overproof. The flavor of white sprouted is sweet, but it is trickier, IMO, to bake with.
Hi Barry
thank you so much for your response and your tips. That is incredibly helpful as I know almost nothing about this topic. I will read your post very carefully. I made a loaf yesterday with a small amount of milled sported wheat and it was good but I need to understand this area a lot more before I venture any further. so I will check out your post now. Thanks again - really appreciate it and happy baking :)
Jane, post back with your results, I am starting to play with spouted white again - I found I did not like the sprouted red wheat as much , I can't remember why.
No worries Barry! I will try another loaf with a higher percentage of the milled sprouted flour and post the result.