Love this idea, and I have a Pullman pan and sprouted wheat flour in house, but no wheat berries. So I'm looking at the whole wheat pan de mie recipe and thinking of subbing in some sprouted wheat for some (all?) of the whole wheat.... or the Bee Keeper's pan de mie (ooh, how have I never seen that before?!?) and subbing in sprouted wheat for 1/3 - 1/2 of the flour -- but your comment about sprouted wheat wanting more water gives me pause. How much more water? Say 10% more liquid? More? Less?

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