This was my first attempt at making bread...I actually sprouted some wheatberries and rye, dehydrated them, and ground into flour... and mixed with water kefir for a sourdough starter. I was excited..and did not wait long enough...so my bread is very dense..but VERY tasty....i followed your directions after the starter....and added your unbleached flour. I generally don't eat bread..am a raw vegan chef - but have wanted to try sprouting my own grains and using water kefir for sour dough starter. Anyone ever do this? I'm having a hard time finding good instructions for amounts...so I just used half rye flour(sprouted) and half wheat. for starter. When subbing recipe ingredients it's good to do them one at a time - then if the recipe results are poor, you can pinpoint the culprit. This may be a terrific topic for the community part of this website. There are some other threads there that may be helpful in your quest. Happy Baking! Irene @ KAF

• Reply