Substituting sprouted wheat flour for diastatic malt
No one near where I live sells diastatic malt, so I have to order it. I do have some spouted wheat flour, and I would like to try using it as a substitute for diastatic malt. How much should I use? What percent of the total flour weight should I use? What should I be looking for, as in faster bulk fermenting times, and faster final proofing times, and any other relevant info?
Source: Fresh Loaf