Crisp and light with a hint of wheatiness is how I would describe this sprouted wheat pizza dough. If you want an easy whole wheat pizza dough with exceptional flavor, this one fits the bill. The pizza can be mixed and baked on the same day or you can retard the dough in the refrigerator overnight and bake the pizza the next day. I was
Make Sprouted Grain Crackers with Over-Sprouted Wheat Berries
Have you ever let your wheat berries sprout too long? I’ve baked a lot of sprouted breads over the years, and I can’t tell you how many times this has happened to me. In fact, it happened just the other day. Sprouted breads are some of my favorite types of bread because they are healthy and taste great. However, the sprouting process can be a
Sprouted KAMUT Bread with no Flour
This Sprouted KAMUT with no Flour is made with sprouted KAMUT grains and utilizes no additional flour. A couple of months ago, a visitor commented on my Sprouted Wheat Bread with no Flour post and asked if I had experimented with making sprouted bread completely with KAMUT. KAMUT is a heritage grain and a descendant of Emmer wheat. The kernel of this wheat is larger