How to ferment grains

Soaking- before cooking or sprouting whole grains, soak the grains in water with a small amount of something acidic like lemon juice or apple cider vinegar for at least 12 hours. 

Sprouting– after soaking rinse and drain the grains in a strainer or colander. Place in a container with a lid.  Keep out of direct light at room temperature for 1-2 days.  Rinse and drain every 12 hours until you see tails begin to emerge then rinse and drain a final time and refrigerate for up to a week.

Fermentation – milled or cracked grain can be fermented using a natural levain or sourdough to make breads or porridges.