The wheat on the right has been sprouting for 42 hours. (On the left is what I started with - a hard winter wheat.) I think it's ready but I'm not. I'll put it in the fridge to slow growth until tomorrow. I hope it still works.
How To Sprout
Soak - Rinse wheat. Place into a bowl. Cover with tepid water and let soak, at room temperature, for 8 to 12 hours.
Sprout - Drain soaked wheat, rinse, and strain. Cover bowl with a damp towel. Store in a dark place at room temperature. Rinse thoroughly (immerse in tepid water first) every 12 hours, for between 36 and 48 hours, depending on how warm your room is. Keep the towel damp.
See Part 2 for The Grind.