Hi, all,
1. Would you think ground rye malt = sprouted whole grain rye flour?
2. If the answer to 1. is "yes", are there disadvantages/challenges of using it as one's go-to rye flour vs. commercial rye flour?
Please explain your answers. Thank you!
BTW, Happy Thanksgiving, everyone!
Yippee
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No. Malting takes the grain much farther in the germination process compared to sprouting.