Soak 6-8 hours in 4 parts water (warm, not hot) to 1 part seed; Some smaller seeds can be soaked for 3 to 4 hours. Rinse and drain. Spread evenly in sprouter. Sprouts must be rinsed and drained 2-3 times per day and kept from light until the 3rd or 4th day. Taste test as you grow. Warm room temperature increases growth; cold slows it down; 68 to 75°F is fine. Some white fuzz may appear at first, but these are natural capillary roots. Rinse the hulls away by immersing in a large bowl of cool water, seperate clumps, let hulls float to the surface, and skim off. This process will help prevent fermentation. Refrigerate in plastic bag after sprouting. Sprouts are best fresh and used within 2-3 days. Sprouts should have a fresh smell.
