In some recipes, it is easier to use sprouted flour.  That is flour made from grain that is sprouted first, dehydrated and then ground.  I have done that with wheat.  I fill some large jars half full of wheat berries, cover them with water and let them sit all night.  In the morning, I drain and rinse and drain again.  Depending on the temperature in your kitchen, it could take 2 days or more before they are ready.  Rinse and drain at least 2 times a day.  When the berries have little sprouts and your jar is full, they are ready to dehydrate.  When they are thoroughly dry, then they can be ground in a grain grinder or a Vitamix type blender.

If you are going to make a moist baked dish, for instance, cookies, cakes, muffins, and that sort of thing, you can mix up the flour with enough of the liquid called for in the recipe with a small amount of live whey added as the acid ingredient, and let that soak together overnight and then proceed from there.

OR, you can mix up all your ingredients and let it all sit in the fridge overnight, adding any leavening in the morning before baking.  Adjust baking times as needed.

Wardeh from Gnowfglins has lots of good soaking recipes on her website that might be helpful.  I posted a recipe for sprouted flour whole wheat bread on this site.

Don’t be discouraged.  It just takes a little while to wrap your mind around these things.  Before you know it, it will be standard procedure.  The learning curve can seem steep.  If I can help in any way, let me know.