Great question Dave. I have been wanting to ask that myself. I do use some CS for sprouting, but I am not confident yet.
I only use einkorn and spelt, and will probably try some rye this year. I started spraying a little CS after the first or second day. I soak first for 8 - 12 hours in filtered water with a tablespoon of apple cider vinegar or lemon juice (per cup). No CS when soaking. Sometimes I only sprout (because I want to soak the flour with other grains or flour in different recipes). And sometimes I do nothing because I am feeling lazy ;-) In both cases I have only used a little CS sprayed on, or during a rinse. I am able to get them to sprout, but I don't go far, so I am not sure if the CS has retarded the process at all. I stop when I see a bud, but I think most people go further. I will test another cup of spelt this week and let you know. I'll be more aggressive with the CS and the sprouting. Although I don't see any reason to add CS during the first day, right? Victor Sent from my iPhone > On Mar 4, 2015, at 12:31 PM, Dan Nave <bhangcha...@gmail.com> wrote: > > Has anyone used CS added to the water to prevent spoilage when sprouting > grains? I used CS in the water when trying to root some plants that normally > root in water, but they never developed roots. They apparently didn't > realize that they were cut, or needed some bacteria to start the process. -- The Silver List is a moderated forum for discussing Colloidal Silver. Rules and Instructions: http://www.silverlist.org Unsubscribe: <mailto:silver-list-requ...@eskimo.com?subject=unsubscribe> Archives: http://www.mail-archive.com/silver-list@eskimo.com/maillist.html Off-Topic discussions: <mailto:silver-off-topic-l...@eskimo.com> List Owner: Mike Devour <mailto:mdev...@eskimo.com>
