Advice from: Peggy Sutton of To Your Health Sprouted Flour Co.
Read the series → Part One, Part Two, Part Three
If you placed a mound of conventional flour and sprouted flour side by side, you might not be able to tell, just by looking, which was which. But Peggy Sutton, owner of To Your Healthy Sprouted Flour, insists that your taste buds would be able to discern the difference.
Ready to try your hand at baking with sprouted flour? Here are three tips for making the most of it.