I have been making 00 Flour pizza on my LBE for some time now and after seeing this article:http://www.fornobravo.com/pizzaquest/instructionals/59-written-recipes/223-sprouted-whole-wheat-pizza-dough.html
I am interested in changing up to sprouted grain flour for a change. I am wondering if anyone has tried sprouted grain flour Neapolitan pizzas on the LBE? I have found some threads about sprouted grain flour pizzas, but not specifically on the LBE. Has anyone tried this? I am curious about adjustments that need to be made in regards to hydration and stone temp.
Villa, I know a couple years ago you posted on a sprouted grain post, did you end up trying it?
Nice work! I'm going to have to give this a go.