After a marathon of pizza making at work, my mind went to Viennoiserie; namely croissants and pain au chocolat. Going to work, wanting to give a nod to health, I used sprouted wheat. Giving it long bulk and final proof, giving me time to chill. Slow food is good. Nothing like flaky pastries for breakfast after a banking holiday.
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Looks awesome! What’s the impact of using sprouted wheat in this case? Congrats!
Sprouted wheat give more protein, vitamins then opposed to more refined flours. The enzymes are broken down in the process of sprouting, making it easier to digest..