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I was in my grocery store the other day and found “sprouted flour”. Is this what we would use to make the Ezekiel bread? If we do not sprout our own. I do not have a dehydrator so drying the sprouts is not an option unless someone else has found a way to do this in their oven. Please help.
The recipe on this web site calls for sprouts and how to make them in flour. How much flour should you use if substituting sprouted flour instead of sprouting your own grains.
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