tag:blogger.com,1999:blog-8600385.post7643998233809308990..comments2023-06-29T10:51:12.320-05:00Comments on What We're Cooking Now!: 100% Sprouted Wheat BreadUnknownnoreply@blogger.comBlogger1125tag:blogger.com,1999:blog-8600385.post-84534531696332031882021-10-04T13:35:13.904-05:002021-10-04T13:35:13.904-05:00Wow!!! This is a really spectacular result for a s...Wow!!! This is a really spectacular result for a sprouted & wet ground wheat bread. I've spent hours bookmarking sprouted & wet ground wheat recipes and evaluating pictures. Most outcomes look like barely risen bricks. Yours has has risen easily twice as high any other recipe I've seen. Obviously the vital wheat gluten played a role, but I think two other things you've done have made a big difference. First, you soaked your berries for 36 hours, whereas pretty much every other recipe soaks them overnight (12 hours). Next, you sprout them for only 3-6 hours, where most people are sprouting them for 24-48 hours. What a difference! I've read elsewhere that the longer the sprout gets, the denser the loaf, but nobody else is sprouting for as short as your recipe. I can't wait to try it. Thanks a million for posting this (even though it was 13 years ago!). I can't wait to try it.Anonymoushttps://www.blogger.com/profile/17013846692284538346noreply@blogger.com