I have had another crack at the Red Wheat adjusting the yeast and also the water using part of the allocation to assist in the liquidisation of the sprouted Red Wheat. as it turned out i added 40g more water during the mix! The yeast came down to just 3g which is 0.77% of the formula and was more than adequate and the dough had a BF of 2.5 hours. i did do an Autolyse where the