question from newbie

[Guest guest]

Bonnie,

You can find answers to most such questions on the Sproutpeople website.

I've never seen suggestions for freezing seeds prior to sprouting.

I sprout millet frequently. Soak them in cold water for 8 to 10

hours. (They won't look any different at that point.) Then rinse them

well in cold water every 6 to 8 hours; they are a little slow to

start but within two days you will have tiny sprouts. Delectable. (I

put them in soups, only long enough to retain some of the

crunchiness, though.)

I haven't tried sprouting them beyond 2 to 3 days. Does anyone here

grow millet to the greening stage, I wonder? If so, with what results?

On Dec 2, 2006, at 3:46 PM, bbabq123 wrote:

>

> Hi,

>

> I was delighted to find this group because sprouting has been a

> longtime love of mine. Unfortunately a chronic illness has prevented

> me from growing or eating sprouts since the eighties, but in a few

> months I will be recovered enough to start again.

>

> My question is this: recently I tried to start the sprouting process

> with millet because someone suggested that this is a good idea for

> cooking grains and beans. They stated that just getting the sprouting

> process started before cooking, makes the seeds more nutritious (and I

> think probably easier to digest). After at least 12 hours of soaking,

> my millet seeds hadn't even swollen up. A few days ago, I suddenly

> remembered learning once that some seeds are genetically programed to

> be unable to sprout unless they go through a cold winter first. You

> can simulate this by putting the seeds in the freezer for two weeks. I

> have now done this and am waiting to see if it makes a difference with

> my millet. Does anyone know any more about this? Which seeds need a

> freeze? Are there rules to follow about this? Is there a trick to

> sprouting millet?

>

> Thanks,

>

> Bonnie

>

>

>

[Guest guest]

Hi all!

I just joined the group yesterday. I haven't even ever made a batch of

kefir yet. I found out about it from the book Wild Fermentation. A

great book BTW.

Apparently you can use kefir grains to make other drinks, juices,

water, etc.

Do you need different strains of kefir to use in different media? I

bought some dried kefir from New England Cheesemaking Supply. After

using them one or a few times will they clump & form grains like what

I have seen in illustrations?

Thank you for any help!

[Guest guest]

Welcome to this group!

If it makes you better, I am a newbie too. I was given milk kefir grains and

enjoy it very much! hope you will enjoy it too.

Claude Au Chatelet GREAT DANES/DANOIS New web site:

www.auchatelet.comAdministrateure du forum " Passionnement Danois "

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