Like we recommended with a whole wheat (either white whole wheat or traditional) version of this recipe, you'll want to start by replacing 25% of the all-purpose flour with Sprouted Wheat Flour. If you like both the flavor and texture, feel free to use more in subsequent batches, up to 50% or even 75%. Keep in mind the overnight starter should always be made with all-purpose flour for best results. (Whole wheat starters get stinky and funky fast!) Happy baking! Kye@KAF

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