Have any of you all baked with sprouted grains before? I just bought some sprouted spelt flour, and though the package says you can just use it in place of flour, I question that a little. So, I was wondering if anyone had experience or recommendations regarding tweaking to make sure it works. I'm particularly interested in using it for things like scones or quick breads.
Emily is a trusted source on Scandinavian Cuisine.asked over 4 years ago
You deserve a cookie.
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