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.