Guest guest Posted March 29, 2001 Report Share Posted March 29, 2001 Hello Everyone: When making sourdough bread, should one use sprouted wheat flour? Or does the sourdough culture make the wheat digestible ( thus unnecessary to use sprouted wheat flour)? Can you use sprouted wheat flour? Will it rise properly with this flour? Thanks, Kareemah Quote Link to comment Share on other sites More sharing options...
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