Put 2/3 Cup of seed into a bowl .
Add 2-3 times as much cool (60-70 degree) water.
Mix seeds up to assure even water contact for all.
Allow seeds to Soak for 20 - 60 minutes.
(Note: Groats take up all the water they need quickly. They get waterlogged if soaked too long, and will never sprout - so - Don't over-soak!)
Drain off the soak water.
Rinse thoroughly with cool (60-70°) water
Note: Groats create the starchiest water on Earth - it is amazingly thick! They won't sprout too well unless you get rid of it - so Rinse and Rinse and Rinse until the water runs clear. It can take a little while - but don't skimp.
Rinse until the water runs clear. Drain thoroughly.
Set anywhere out of direct sunlight and at room temperature (70° is optimal) between Rinses.
Rinse and Drain again in 4-8 hours.
And, perhaps one more...
Rinse and Drain in 4-8 hours.
And, possibly one more...
Rinse and Drain in 4-8 hours.
I like my sprouts small so I stop whenever they have tiny tails. The sprouts are done 8-12 hours after the final rinse. Be sure to Drain them as thoroughly as possible after that final rinse.
The goal during the final 8-12 hours is to minimize the surface moisture of your sprouts - they will store best in your refrigerator if they are dry to the touch.
Transfer your sprout crop to a plastic bag or the sealed container of your choice - glass is good - and put them in your refrigerator - if you can keep from eating them all first.
Note: Grains do not store well in refrigeration so you should try to grow just what you need. They continue to grow - even in the refrigerator.
This is how I sprout them for my bread- I wonder if your friend's mother uses buckwheat flour- which is milled buckwheat, not groats. I think these directions originally came from the sproutman site, or maybe sproutpeople.com - I can't remember. I do kasha differently.
sandy