Using soaked grain in normal recipes....

...it just doesn't seem to work well. Any recipe that calls for soaked grain turns out beautifully, but any normal recipe turns out the wrong consistency. Generally, its too dense. But using soaked flour is so much better for ya! I've been pretty bummed that I can't make my favorite breads and cakes and cookies the healthy way, so I was really excited to find this tutorial on Nourishing Gourmet on how to sprout grain and then dehydrate it so it can be ground up and used in all my favorite recipes. Plus, it seems pretty easy. Just thought I'd share :)