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
No. Malting takes the grain much farther in the germination process compared to sprouting.