baking with sprouted flours

[memory maker]

I was reading the thread about switching recipies to be NT friendly and was reading about sprouted flours and then not having to soak them.

Can sprouted flours be used in the same ratio as other flours? Is cooking with sprouted flours any different-different temps, different consistancy etc?
Please give me your tips to cooking with sprouted flours

[yitlan]

I don't change a thing in the recipes and they always turn out great. I use sprouted spelt. Maybe you're supposed to, but I am definitely not very schooled in the science of baking! But when something calls for four cups of flour, no matter the ration of white to wheat or if it is all white, I just put in four cups and it's great. My family has never complained, but that's all they know at this point!

[memory maker]

Is there anything you "cant" bake with it?

[yitlan]

Hmmmm....I don't know what that would be. I use it in my bread machine, make cookies, breads, muffins, anything. It works for me, but I don't do anything complicated!

[AJP]

IME, my home-sprouted flour absorbs less liquid than unsprouted flour (so I'd have to use a little bit more flour than called for), but the sprouted spelt flour I buy (http://www.creatingheaven.net/eeprod...sfc/index.html) works fine when I use the amount of flour called for in a "normal" recipe. I bake at the same temp and same time as with regular flour. I've successfully made yeast breads, quick breads and muffins, cookies (drop, bar and rolled), pie crust (mixed 50% with white spelt flour), and probably some other things I can't think of at the moment with sprouted flour, with no modification of the recipe, except when using home-sprouted flour I sometimes would add a little more if the batter/dough seemed too wet.

[saratc]

I also buy the sprouted flour from http://www.creatingheaven.net/ and use the same ratio as other flours in all my recipes. It's very good, and actually the consistency is softer and less coarse than whole grain flour so it's especially good in baked goods.

[kbchavez]

I was told (by my sister) that the sprouted flour is heavier, so to use slightly less. Like 7/8 a cup instead of a cup. But it sounds from the other posts that it doesn't matter too much.

[*Di]

You know how the regular flours (esp. wheat) go rancid quickly after grinding, so it's best to grind your own flour. Since you guys buy your sprouted flour, does it not go rancid quickly after grinding like normal flour ... I wonder ???

TIA

[yitlan]

I have not had a problem with rancidity. I usually keep the bag in the freezer and keep in the kitchen a few cups at a time for easy access. BUT my last batch stayed out forever b/c I was pregnant and never got around to carrying it out to the freezer. And so far no problems.