100% Organic Super Sprout™ Sprouted Whole Grain SPELT Flour

100% Organic Super Sprout™ Sprouted Whole Grain SPELT Flour

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Brand : Lindley Mills

Size: 2lb. bag

Certified organic 100% whole spelt. Sprouted and whole-milled (whole grain) from non-GMO, harvested American Spelt.

Enjoy enhanced nutrition and a deeper, nuttier, and more well-rounded flavor than regular whole spelt flour.

Since Super Sprout™ Sprouted flours absorb more water than other flours, you may need to add 10% more liquid to your recipe and allow your dough to rest for about 5-10 minutes after mixing to let the dough absorb the water.

This product is processed in a facility that also processes wheat. For best results, store in a cool, dry place.

Need a recipe idea? Substitute 30% of the Super Sprout™ Wheat for Super Sprout™ Spelt in Peter Reinhart's lean dough recipe here or use your favorite whole spelt recipe.

Is Super Sprout™ sprouted whole grain spelt flour just "whole spelt flour"? How can the consumer/baker tell the difference?

You cannot mistake Super Sprout™ sprouted whole grain spelt flour for regular whole spelt flour. Super Sprout™ Spelt has:

-A different look – a uniform creamy color

-A different feel — very soft and silky fine

-A different taste — well rounded, nutty taste

-Better nutrition — micro-nutrients are enhanced and more bioavailable due to the sprouting process

-Better nutrition — products ingest and digest easily due to the sprouting process

-Different performance — performs best at higher hydrations of 85 - 95% and has already accomplished the desired goals of a prefermentation step

-Different baked product – darker crust due to an increase in carmelized sugars

-Different shelf life – products are softer and stay fresh longer, naturally

How do I substitute Super Sprout™ Spelt with other flour?

Use Super Sprout™ Spelt in all your spelt recipes as a substitute for whole spelt flour. Simply substitute with a 1:1 ratio and add approximately 10% more water than your recipe calls for, adjusting based on what type of dough you are making.