jawnn
Senior Cook
- Joined
- Nov 10, 2011
- Messages
- 119
After a life time of trying to make bread without white flour I think I finally get it, adding gluten to anything will work.
I am still trying to figure out the best way to pulverize sprouted wheat, a meat grinder my get clogged up and certainly make a mess to clean and dry fast or rust.
I am not sure, but I think making a wet dough, set over night, helps develop gluten? And sorghum flour will eliminate the need for sweeteners.
I just want to know if sprouting wheat will destroy or help the gluten?
So the nest day after letting the sponge sit over night, (with a lot of gluten), I kneaded in enough rye flour to not be too wet. But I think the ground up sprouts hold moisture too much.
Maybe I should dry the sprouts in the oven before grinding them, and not add any other sweetener?
Surly some has experience in this?