Sprouted Flour

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I have quite a few recipes that are sourdough and others and i have to switch to sprouted flour. I was wondering if i could use sprouted flour instead of regular whole wheat, would the recipes turn out the same. Has anyone tried this?

Kazz,

Peter Reinhart has a recipe using sprouted 'grains' and it produces a really fine tasting loaf.  I am assuming that sprouted flour would work too though I would imagine that fermenting times and proofing times will be quicker due to the extra enzymes in the flour.  

As with all bread 'things' - experiment and see what happens :0)  Always something fun to learn.

Take Care,

Janet