Sprouted Flour

Flour made from grain that's been allowed to start sprouting, then dried and milled. Sprouting wakes up the grain's enzymes, so the flour has higher enzyme activity and a slightly sweeter flavor. Because those enzymes break down starch faster, it's usually best used as part of a blend, and you'll want to watch fermentation closely so the crumb doesn't turn gummy.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• I treat sprouted flour like a flavor booster, not the whole show. A smaller share in the blend gives you the sweetness without a sticky crumb.