Q: How to cook whole grains: soaking, sprouting, and water part ratios when cooking
I need a little help with cooking grains
i have read master secretes about cooking grain
specifically bulgar and other grains
do we cook all grains basically the same? even wheat berries?
is there a difference with how you prepare whole grains to refined grains or processed grains such as meal or groats instead of the whole grain?
whats the difference with wheat berries vs. wheat germ?
do you soak both or does only the whole grain need soaking and not the processed version
what happens if i over soak my grains?
can someone tell me the proper way to soak and sprout grains?
and when you cook, how much water should you use? does it matter how much you use..if they say use 3 cups, would it matter if i use six cups?