sprouting hard red winter wheat
I am wondering if there is a special trick to sprouting hard red winter wheat as opposed to other kinds? I have been making sprouted grain wheat bread for a while now with great success. I recently purchased quite a lot of wheat berries from a different producer - it is hard red winter wheat. I am not sure what kind of wheat I was using previously, but it took about 48 hours for the berries to sprout and be ready for making my bread. I am having trouble getting these new berries to sprout uniformly - it is also taking 3-5 days for them to sprout at all. My first batch went completely rancid and it appeared that about only half sprouted. My next batch I rinsed once a day rather than twice and it they still didn't all sprout, but at least they didn't go rancid on me. However, the dough was pretty wet and I had to add some whole wheat flour which I never had to do with my other wheat. Is there a special trick to sprouting hard red winter wheat??