by tidnull on Sat Jan 22, 2011 4:59 pm
Hello, I just got Sandor's book and I am new to sourdough breads, and breadmaking in general. I have a bubbly recycled grain sponge that is 100% sprouted wheat, rye, quinoa, and a bit of lentils. I am curious if the sprouted wheat has enough gluten to rise even though the "dough" is a wet mass, almost like a soup. I do not want to add any flour unless the wet dough will compromise the texture of the final product. I suppose risks must be taken! Anyone have tips on baking sprouted bread?