Good question. I used to make a very simple buckwheat bread from blended, fermented grains and it worked really well. I have not tried it with sprouted grains, but I bet it’d work, so do have a go. I would reduce the water a little though to make a thicker batter.

The recipe starts with 200g dry, unsprouted buckwheat. The pancakes have 50g of buckwheat (which has then been sprouted) in each. If you’d like your pancakes bigger, feel free to use more.

Ideally you pop the starter in with the sprouted grains and water before you blend…but it’s also fine to stir in the starter after blending just the buckwheat and water (which is what it sounds like you have done). As long as your environment is not cold and your starter active, it will ferment, even if it doesn’t look different.

If you sprouted extra buckwheat, keeping it in the fridge will be fine for at least 4/5 days but yes, you should rinse and drain it at least once a day.

Hi Tom!

Interesting question. I’ve been sprouting regularly for over a decade and never had a problem. I get organic grains, rinse well and regularly (with buckwheat that’s twice a day and three/four times each rinse) and ensure they can drain well. If there’s ever an off smell – it’s kinda of a ‘musty’ scent – I throw the sprouts away.

I hope this helps. Good luck with your ancestral journey!

Hi Al,

I haven’t used a bought starter before so can’t be 100% sure, but it’s yeast/bacteria designed to ferment so I think so!

Veggie Culture Starter