The Washington Post

Tips: Sprouting and storing sprouts

Thinking about sprouting at home? MOM’s Organic Market sells home sprouters, and seeds and sprouters are available via online retailers such as Sproutpeople and Sproutman. Gil Frishman and Lori Tooker, who run Sproutpeople, keep their site stocked with tips for home sprouters, particularly when it comes to avoiding mold and bacteria. In general, sterilize your equipment, rinse and drain well, and be sure the water you use is no warmer than 60 to 70 degrees Fahrenheit, unless otherwise specified for a particular seed.

Fresh sprouts generally keep for a week in the refrigerator, but be mindful of “best by” dates if sourcing at the supermarket. Shelf-stable sprouted grains such as quinoa and rice will keep in the pantry for one year. Sprouted flours will keep in airtight containers for six months at room temperature. To extend their shelf life up to one year, freeze.

Fresh-baked sprouted flour bread can develop mold after four days or so. Peter Reinhart suggests pre-slicing, wrapping in film or a plastic bag, and then freezing to extend the shelf life.

Shelf-stable sprouted grains such as rice and these whole grain sprouted quinoa will keep in the pantry for one year. (Deb Lindsey/FOR THE WASHINGTON POST)

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