Flourless Sprouted Whole Wheat Bread:

I have tried this twice now and I have a couple questions... The first time I (like the other reviewer) sprouted them too long, as I just came across the recipe. I had a very very liquidy mixture also. I followed all the steps anyway, and basically had a flat bread that had incredible flavor. So I tried again, only sprouting for as long as you advised. Same problem. So my questions - my wheat berries are the lighter variety (soft, I think)... not the dark brown yours are. Could this be part of it? Also, could I dry the sprouted berries for a while and see if that leads to a puree that can actually be molded (instead of being a wet mess)? I'm so interested to get this right as the soured flavor is absolutely mindblowing! And thank you for the wonderful post - so detailed and interesting!