Yes, you can substitute sprouted flour for conventional flour one-to-one in most recipes. I do this all the time, and it works great. However, you shouldn’t use sprouted flour when making sourdough bread. The bacteria in the sourdough starter wants to break down the enzyme inhibitors in the flour. This has already been accomplished when you make sprouted flour. So if you were to use sprouted flour when making sourdough bread, there’s nothing for the bacteria to break down. Your bread might not rise or work properly.