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The Scotch broth mix I use consists of pearl barley, yellow split peas, green split peas, blue peas and red split lentils. Prior to use, it requires soaking for 8-12 hours and then draining and rinsing before cooking.

Due to other commitments, I often cannot return to changing the water for 18-24 hours. This results in the mix starting to give off a distinct undesired aroma, I assume down to fermentation.

Is there a way to slow down this reaction?

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