Sprouted Wheat Flour Dough

[San Jose Dale]

After Spending some time with a Dr recommended nutritionist, I've been encouraged to give Sprouted Wheat Flour a try. I've found some recipes which use 100% and others that mix with all purpose or other white flour. They all are very high hydration. I just wondering what temp I should cook this type of dough. I have a pizza oven and usually cook Neapolitan at 850-900°, but suspect that way too high for this dough. Anyone have any advice?

[TXCraig1]

I'm guessing you're right that sprouted flour probably perform best at temps <700F.

[Pizza_Not_War]

I've used Sprouted Red Fife, usually mixed with Einkorn flour. Baking in mid 600's. Worked well but became harder to find. Give Einkorn AP a shot.

[barryvabeach]

My guess is with Craig.  I find that whole wheat needs to go above 500F to give it much flavor, but much above 700, even with non sprouted whole wheat has not worked out well for me.   If you end up liking sprouted, you will probably want to buy a flour mill and a dehydrator.   The last time I looked at pricing on sprouted, it was quite high.

[San Jose Dale]

I bought a small 2 lb bag, it is quite expensive. I found some good info from Peter Reinhart, it uses over 90% hydration. I will try 650-700° initially, see how it goes.

Thanks!