If you like to expand your baking by using new ingredients, have you tried sprouted wheat flour? Here are some tips from Pastry Chef Stephanie Petersen, from Panhandle Milling Company, to improve your baking success.
- Add more gluten or knead the dough more. Sprouted wheat flour has a little less available gluten, so it may take more kneading to develop a good dough. Another option is to add 1-2 teaspoons vital wheat gluten per cup of flour.
- Shorter fermentation time will give depth of flavor. For traditional long fermented dough, time is needed to develop flavor. Sprouted flour will reduce this time to achieve good volume.
- Measure sprouted flour cup for cup.
- Store sprouted flour in a cool, dry, dark, airtight container and use within 12 months. Freeze it to add another six months of storage.
