Re: Fermenting Grains--How To?

Soaking for sprouting, and soaking for cooking are two different things. I haven't tried sprouting yet, but for a week now i've been soaking some grains before cooking. I heard that you shouldn't discard the water after soaking, because some grains release nutrients in the water. For instance, i started soaking oat groats just before going to bed, so they can be ready in the morning. I use around 2 1/2 parts water to 1 part oats. I bring the water to a boil in a pot, then i put the pot on the countertop. I pour in the oats, and cover pot with lid. Then i wrap the pot with 2 towels to keep it warm overnight (the pot also has a thick base for extra warmth). In the morning, a lot of the groats will be split in half and open, which means that they soaked up the water. I don't throw out the water, i just use what's in the pot. I bring the pot to a boil, then lower heat to medium so the oats can suck up the remaining water. I keep the lid over the pot, or else the water will evaporate quickly through the steam. Right before it's finished, i add some extra stuff in the pot (dried fruit, nuts, etc.). I use this same method for long grain brown rice, but i soak it in the morning and have it for lunch. I haven't read any books on grains and soaking yet, but i read alot of stuff through yahoo search. Tweet