Originally Posted by lpsumo
"Grains were malted by allowing them to soak in water for 3-4 days until sprouts were about 2x longer than the grain itself. Grains were rinsed 2x daily so as to avoid bacteria growth."
Is that something that everyone does? also they recommended 1.25 hours in oven at 350 F, sounds about right?
I think I read the same thing, but I've found that a 3 day soak is way too long. The millet gets over saturated and doesn't sprout. I wasted a lot of millet trying that, but I have finally perfected the steps:
1. Rinse and soak for 12 hours.
2. Rinse and drain, let rest for 12 hours
3. Rinse and drain, rest for 12 hours
continue the rinse and rest cycle until the sprouts are the length you want. Usually 2 1/2 to 3 days total, but it changes with temperature.
Then I spread on a cookie sheet, and dry in the oven on low, and turn millet over every 30 minutes for 1 1/2 hours. I've found that millet starts taking on a burnt popcorn flavor when cooked at high temps.