lately i've taken to sprouting my beans. i've been successful with garbanzos and small black beans, but not with any lentils or adzuki's. i just simply put a wet paper towel in a tupperware, put the beans on the top, cover it with plastic wrap with holes punched in it. i check, rinse, change the towels every day and keep near the sun. the ones which sprouted REALLY took off, but the other ones became moldy and didn't even begin to sprout. so question one: do you need to sprout different beans in different ways? 2 - how do you sprout nuts and grains? 3 - any other good sprouting methods? 4 - is there such a thing as 'too sprouted?' the black bean sprouts sprouted for apx. 3 days from start to final rinsing. now the sprouts are crazy and long and sprouting in various directions off itself. is this in any way dangerous to eat?
from my bookmarks: place to get seeds/ price shop: http://www.superseeds.com/sprouts.htm good how-to: http://www.sproutpeople.com/seeds.html older sprouts just are tougher and gassy. think about cooking older bean sprouts, but a taste test will tell you! if it tastes icky, you don't want to eat it. most folks sprout in jars. the Sprout people site explains it. You can get special lids for sprouting (I'd reccomend that, but I just buy canning jars for sprouts) that are easier than cheese cloth and last far longer than plastic wrap. hope the links help you.
