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

[Guest guest]

You can sprout what you'll consume in a week - and then store them in the fridge

in a

glass container. They'll keep fine.

You'll need to dehydrate them if you plan on storing them for longer - only by

removing

all of the water will you insure that they won't spoil in storage. Find lots of

sprouting info

at www.sproutpeople.com American Harvest makes a good inexpensive dehydrator

for

getting started with all of this.

As far as sprouted lentils, sprouting for a little longer than 24hrs, rinsing

them and then

cooking them in fresh water should yield just a well-sprouted lentil and

shouldn't do any

harm. If you're nervous, just chalk it up to learner's curve and start over.

>

> 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.

>