Soak 6 to 8 hrs. in 4 parts warm water, 1 part seeds, rinse and spread evenly in sprouter. sprouts must be rinsed and drained 2 to 3 times per day and kept from light until the 3 or 4th day. taste test as you grow, warm room temp increases growth. some white fuzz is natural capillary roots, rinse the hulls away by immersing in large bowl of cool water, seperate clumps, let hulls float to top and skim off. process helps revent fermentation. refrigerate in plastic bag after sprouting, use within 2to3 days
