Sprouting Grains
Here, as in the recipe above, I followed the model laid out by Chad Robertson in Tartine Book No. 3.
Most grains need to be soaked for 4-6 hours to sprout properly.
After you’ve soaked them, they should be thoroughly drained and you should aerate them by lifting, tossing them gently, and stirring them with your hand. Then place the drained grains in a clean glass jar and cover them with cheesecloth. Keep the jar at room temperature, and repeat the process of rinsing them, draining them, and aerating them twice a day—once in the morning and once in the evening, preferably—returning them to the jar each time. Most grains take 2-4 days to sprout. My organic wheat berries have been taking about 2 days. How will you know when they’re ready? As Robertson notes, “The grains are ready when they have just sprouted but have not yet formed spider shoots.” At this point, you can use the sprouted grains immediately in your baking, or you can keep them in the refrigerator in an airtight container for a few days. But, personally, I’ve seen no reason to use mine immediately.
You can assume that the volume of dry berries will roughly double after sprouting.
You can also expect the weight of the sprouted grains to increase by about 65% over what the grains weighed originally.
Robertson adds his sprouted grains fairly late in the mix—about 1 hour into the bulk rise phase. I’m still not 100% sure what the logic is here, but I’ve been following his lead and the results have been solid.
Just take a look.