Wild Bread - Sourdough CookbookWild Bread - Sourdough Cookbook Table of Contents
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 Let's Talk Flour
 Sprouted Flours
 Sprouting gluten free grains		  New Topic  Reply to Topic
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RoslynSim
19 Posts
Roslyn
Christie Downs South Australia
Australia
Posted - May 16 2019 :  2:45:32 PM  Show Profile  Reply with Quote
If I sprout quinoa, dehydrate it and then grind it, can I substitute it directly for the unsprouted quinoa in the instructions? What about brown rice?
Ros in South Australia

RoslynSim
19 Posts
Roslyn
Christie Downs South Australia
Australia
Posted - May 17 2019 :  10:03:48 PM  Show Profile  Reply with Quote
Re-reading page 196 of the book, I'm tempted to thing that sprouted quinoa and unsprouted quinoa must be interchangeable. You say that you tested four quinoa flours (golden, sprouted golden, rainbow, sprouted rainbow) and don't mention any differences between them. Also, from pages 198 - 199, you talk about sprouting quinoa and brown rice. I'm going to start sprouting the golden quinoa I just bought and hope for the best!
Ros in South Australia
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Ashley
656 Posts
Ashley
MOSCOW Idaho
USA
Posted - May 20 2019 :  09:00:43 AM  Show Profile  Reply with Quote
We did do mothers with sprouted and regular quinoa. I know that the amount of flour and water added to the mother at each feeding will be the same, and I don't recall any real difference between using the regular and sprouted flour in the recipes. The same goes for sprouted brown rice flour.
Ashley Ogle
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RoslynSim
19 Posts
Roslyn
Christie Downs South Australia
Australia
Posted - May 24 2019 :  11:02:50 PM  Show Profile  Reply with Quote
Thanks!
Ros in South Australia
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