Sprouted Grain Flour Pizza on LBE (Little Black Egg)

[iamrook85]

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.

Thanks,

Mike

[iamrook85]

Just following up.  Anyone have any luck with this??

[misterschu]

Glad you followed up or I'm not sure I would've found this post.  I'm going to try to get some sprouted wheat flour and try this recipe.  I'll report back what I find but it might not be for a month or so.

[barryvabeach]

Mike,   I have been playing with sprouted wheat for a little while, mostly in baking, but some pizza as well.  For baking, I had some trouble with the loaves collapsing when using more than 50% sprouted wheat flour.  I have been very pleased with the taste of sprouted white whole wheat, not as much with the red wheat  - it didn't seem to improve the flavor in bread by sprouting the grains, and in one recipe, it actually came out bitter ( though I have been using it in the preferment, and that might be the problem).  For pizza, I have made several pies using 70% whole wheat white flour , and  30% whole wheat white  that I have sprouted, then dried, then ground.  The taste has been fabulous.   I have used a variation of Scott's NY pizza dough ( skipping the oil )  and the Villa Roma recipe as well, both have been great.  I don't have a LBE, but use the Blackstone - usually launching at a stone temp of around 650 F with a bake time of around 2 minutes.    I haven't tried any 100% sprouted for pizza dough, and considering the work involved in sprouting, I doubt I will since the taste is so great as it is.   BTW, I am using an electric stone grinder to grind the wheat berries and the sprouted berries. 

[trblaze]

I know it's been awhile but wondering if anyone has done more with sprouted grains and pizza makin?  Thx

[barryvabeach]

So I tried sprouted grain again, this time using the recipe from Bread Revolution -  I made a few errors, but the pizza was great.  I first sprouted the berries until the sprout just starts to show, then dehydrated them,   then ground it.  I used winter hard White Whole Wheat.  I usually mill ahead of time and keep the flour in the freezer, so when I made the recipe, I put the container in a 90 degree oven to bump up the speed a little  , then forgot about it for an hour - which caused it to nearly triple in volume,  then reballed it, and made pizza about 45 minutes later.  Reinhart says you don't need long ferment times for the flour, and he was right,  even though I rushed it ,  and messed it up a bit the taste was great - it had a sweet taste, and was very light.  Baked on a BS at around 750 for about a minute and a half.  I think that when using home milled I need to drop back on the hydration a bit, this was very wet. 

[trblaze]

Pizza looking good!   Have your tried barley or spelt sprouted?

[barryvabeach]

No, strictly sprouted winter white wheat, and red spring wheat. 

[invertedisdead]

Killer pie