Sprouting quinoa

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Not too long ago, the trick of pre-ferments was not widely used. Now it is common knowledge among bakers. Sprouted grain is a nothing new, but it is not a common bread-making approach. Try to think about it, sprouted grains are pre-ferment of sorts. You’re pre-fermenting the grains that would later incorporate into the dough as a flavoring agent, a way to up the anti on whole-grain flavor to a loaf, and without sacrificing the open texture of the finished loaf. It’ll be a matter of time…

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