Journey through the process of baking with Organic sprouted wheat flour to enhance the nutrients, flavor and performance of whole wheat artisan bread. Utilizing a sourdough culture made with Sprouted whole wheat flour and cold fermentation, Nicholas Ahrens from Bay State Milling will create a mouth-watering Organic Sprouted Whole wheat Pain au levain while taking you through the sprouting process, relevant falling number, PH/ TTA and formulation adjustments necessary to achieve a consistent and lightly chewy texture