I've never made sprouted flour before and I currently don't have the capabilities of making it. As far as I've seen, the process of making it goes like this: sprouting the grain, drying it in an oven or dehydrator, and grinding it in a food processor or mill. I just want to know how well sprouted flour works in recipes. I've heard that it will bring a similar texture and lightness as white flour, is this true? Yeah, basically just wanting to know how well sprouted flour has worked for people who've used it. Thanks!