Substituting sprouted wheat flour for diastatic malt

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