Dan, I just finished soaking and sprouting some spelt, using some CS. Here are the details:
First Evening: No CS. Soaked overnight 12hrs in filtered water with apple cider vinegar. (1 cup of spelt, 2 cups of water, 2 Tblspns of vinegar) Next Day: Drain water, rinse thoroughly with about 2 cups of a 20% CS solution, drain, let sit in light at room temperature. Repeat at night. Evidence of sprouting is already evident by late evening. 2nd Day. Rinse with 20% CS solution in the morning and afternoon. By late evening most grains seem to be budding, so I stopped. They will do into the dehydrator now. I have a silverpuppy, so I guess my CS is around 10ppm. I mix it with filtered water just because I figured I didn't need to waste my CS, as my wheat looks clean. Light and heat have a big impact on sprouting, so times can vary. I might use more CS in summer when it is more hot and humid. The wheat is at a pretty steady 25 - 27 degrees right now, with probably eighteen hours of artificial light. I only get a few hours of sunlight on them. In the summer I will get more sunlight and temperatures in the mid 30s (Celsius). As I noted in a previous post, it is best to stop as soon as sprouting begins. A quote from a link in my previous email: "...When sprouting grains, the sprout should *barely* emerge from the tip of the grain. You’re looking for a whiff of a sprout. Prolonged time sprouting does two things: 1) it can introduce harmful microbes and mold into the sprouted grains (which is not typically a problem at home, but can be a big problem for commercial operations) and 2) if the grain continues to sprout, you run the risk of malting it when it dries. This will make breads and baked goods very sweet and gummy – like they never finish baking." Hope that helps. Victor On Wed, Mar 4, 2015 at 1:38 PM, Victor Cozzetto <[email protected]> wrote: > 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 <[email protected]> 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. >
