Soaking and sprouting grains, nuts, and seeds in bulk?

[Guest guest]

Given that some time and effort is required to to soak and possibly

sprout grains, nuts, and seeds, can one, and if so, would it not

generally be more practical to prepare a goodly amount of product

then " save " it for when the time comes to use it rather than prepare

in meal size batches?

If this were the case, I assume " saving " would require drying before

storing at room temperature. Correct? Or would sprouts need to be

kept refrigerated? Is there a difference in storage requirements

between soaked and sprouted and soaked and not sprouted material?

Is there risk of spoilage?

Are any of the benefits of soaking / sprouting lost?

Are there any downsides to soaking/sprouting in large quantities?

Are there any other reasons not to prepare grains in this way?

If bulk preparation were generally a good idea, are there any

specific grains, seeds, nuts, that one should not prepare in bulk?

I am new to this and thank any and everyone for their contributions.

[Guest guest]

>

> Given that some time and effort is required to to soak and

possibly

> sprout grains, nuts, and seeds, can one, and if so, would it not

> generally be more practical to prepare a goodly amount of product

> then " save " it for when the time comes to use it rather than

prepare

> in meal size batches?

>

> If this were the case, I assume " saving " would require drying

before

> storing at room temperature. Correct? Or would sprouts need to be

> kept refrigerated? Is there a difference in storage requirements

> between soaked and sprouted and soaked and not sprouted material?

>

> Is there risk of spoilage?

>

> Are any of the benefits of soaking / sprouting lost?

>

> Are there any downsides to soaking/sprouting in large quantities?

>

> Are there any other reasons not to prepare grains in this way?

>

> If bulk preparation were generally a good idea, are there any

> specific grains, seeds, nuts, that one should not prepare in bulk?

>

> I am new to this and thank any and everyone for their

contributions.

>

I also have a question on fermenting. Sally Fallon states lentils

only require seven hours of soaking (with whey). Are they

toxic/spoled if soaked longer? I didn't read her info until noon.

Soaked overnight and was in process of cooking a large pot of

lentils when I found her comment. Scooped all the white foam and

rinsed before cooking with fresh water/broth.

Please give any feedback. Won't consume until learning more.

Thanks.

co

[Guest guest]

I have soaked for longer than 7 hours and it worked fine. I doubt that they are

spoiled. Toss

them if you think they are bad.

> I also have a question on fermenting. Sally Fallon states lentils

> only require seven hours of soaking (with whey). Are they

> toxic/spoled if soaked longer? I didn't read her info until noon.

> Soaked overnight and was in process of cooking a large pot of

> lentils when I found her comment. Scooped all the white foam and

> rinsed before cooking with fresh water/broth.

>

> Please give any feedback. Won't consume until learning more.