baking with sprouted wheat flour

[Mama2Kayla]

I just purchased sprouted whole wheat flour. Does it sub ok in regular baked good recipes?
I am planning on using it for quick breads---anything I should should know before I start?

Thanks!!

[AJP]

IME, yes it subs fine for regular whole wheat flour.

[Koalamom]

can you use it for sourdough bread? Sour sprouted, must be healthy.

[elleystar]

I didn't like my results in regular bread with it, but for quick bread and muffins it is GREAT!! I like to use this recipe with it, subbing rapadura for the 1/4 c of brown sugar:
Healthy Harvest Breakfast Muffins

[snowbunny]

We use sprouted grain flour exclusively. It subs beautifully for any other whole grain flour on a 1:1 basis. I use it for quick breads, cookies, sourdoughs, noodles etc.

[Mama2Kayla]

Great! Thanks everyone

[sedalbj]

bumping up to get some more input!

i recently started buying this and intend to use it exclusively for all baking. I just made the Buttermilk Bread (minus the butter) from Laurel's Bread Book and it worked great. I've made great muffins and choco chip cookies, but also failed bread and 'cupcakes'.

Does anyone else use it exclusively? What are your favorite recipes?

[tngirl11]

I use sprouted for everything (except for when I sometimes run out). I have to say, though, that it seems to taste a lot better when I sprout and grind my own than when I use store-bought. When I've used the store-bought, it did seem to alter the taste, but I can make things like chocolate chip cookies with fresh-ground and even DH can't tell (and he's extremely anti-organic, anti-TF, thinks I'm nuts, etc!)

[Magelet]

I don't have a lot of expeirience, but what I do have, I'm thrilled. I just made meat pies with sprouted spelt flour. I subbed 1 for 1 with white flour in the recipe, and it was WONDERFUL. I was shocked, I figured it would be quite heavy, but the crust was so tasty, and I'm sure as flaky as white (it designed to be very flaky, though I know people have had good results with it for flaky crusts too)

[megincl]

Where do you find sprouted wheat flour? Is it totally dry (like "regular" flour) by the time you purchase it?