I've recently begun sprouting my own grains but I've found (no matter the method I use) that they tend to be too...crunchy? My boyfriend described my last batch of black quinoa tasting like it had some sort of "husk" or "shell" on it that made the flavor and texture less desirable.
I make sure to rinse the quinao thoroughly to avoid getting a bitter or soapy result at the end (rinsing at least three times). And rinse at least 2-3 times a day to make sure to avoid mold growth.
So far I have tried the following methods, plus some (note: I do not have a sprouter, I use a large mason jar):
- WikiHow with a short rinse/soak period
- Ehow with a longer soak and a 2-3 times a day rinse
- Power of Food with a upside down container to make sure everything is drained off thoroughly
I also have used paper towel, light cloths and cheese cloths as covers depending on which method and what it describes.
It seems consistently I am getting a little better each time, but they are still a little hard. Is it my water temperature (I've used tap and make sure not to make it too hot or too cold).
Any suggestions or tried and true methods to get a good result with grain sprouting?