The loaf pictured was made with, except for the starter, 100% sprouted flour that was 28.5% rye and the rest white wheat. That is a combination that I’ve used several times using grain not sprouted with good results. Wanted to see the difference sprouting made. The procedure and hydration was as close as one can get on separate bakes. There was three major differences, the fermentation times were faster with the sprouted,the sprouted had oven spring simular to the unsprouted but kind of collapsed when placed on the cooling rack, and the sprouted loaf had a sweet taste like there was a large dollop of sweetener added. The first and last are accounted for by the release of sugars during the sprouting but why the collapse could it be starch attack due to shorter fermentation and less acidity or is it just a result of using sprouted flour. Any thoughts would be appreciated. It should be noted that the grain was sprouted, dried at a temperature so it was not diastatic, and ground right before mixing.
One thing I found out during this process is that some weight was lost during the sprouting and drying. I started with 360g of grain and when it was weighed just prior to grinding only 349g a little over a 3% loss. Since I have no way to measure moisture the logical thing would be to assume that the grain had a lower water content after drying than before sprouting. Has anyone had a simular experience?
Stu
