a key factor with using sprouts for bread and chips is the length of time the sprouts have been sprouted. too little its not a real sprout and the bread will need more gluten flour to hold it together and the more acidic it is as the sprout is not developed enough. Too much of a sprout and the bread will need gluten once again. about 36 hours of sprouting should do the trick. In addition, the temperature of the room where the sprouting is taking place is a factor and the temperature of the water that one uses to soak the sprouts in is too.