Sprouted Breaking Bread Flour

Description With its higher protein content, Hard White wheat is often used in bread recipes. It creates a lighter colored finished product for those looking for a ‘whiter’ baked good. Compared to Hard Red wheat, Hard White wheat offers a more subtle flavor and is a good transition for those looking to kick their ‘white flour addiction’.   By sprouting the wheat berries before dehydration, the bran and germ are intact making this flour a superfood. The process of micro-milling the dried wheatberries wakes up the enzymes, increasing the protein and amino acid levels which creates a flour easier for your stomach to digest (compared to regular whole wheat flours). You may find a sweeter, richer flavor from the sprouted wheat flours than regular whole wheat flour. You may also find lighter, fluffier texture with better rise than regular whole wheat flour. Substitute this flour in your recipe 1:1. In some recipes, it may require a small amount of additional liquid. Some baked goods may brow