Baking with Sprouted Flour: 3 Tips

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.

According to Peggy, sprouted flours can be substituted for regular flours cup-for-cup in recipes, and used for most of the same purposes — bread, cakes, cookies — as un-sprouted flours. Don’t be afraid to experiment!

If you’re just starting to bake with sprouted flour, Peggy recommends starting with crackers. Their simplicity of ingredients lets the taste of the sprouted flours come through. “The flavor combination options are endless. I like to use sorghum or KAMUT flour [in my crackers],” she says.

Some sprouted flours — specifically, spelt and einkorn — have different moisture absorption rates. If you use them in recipes that call for very little or no fat (oil, butter, buttermilk, etc.), Peggy recommends adding one tablespoon of liquid per cup of sprouted flour called for in the recipe to balance everything out.

Do the same if you’re working with yeast: Add one tablespoon of liquid per cup of sprouted flour called for in the recipe.

Thanks, Peggy!