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mandelicious's picture

28.

i wonder if it would be the same with rejuvelac instead of probiotic & water? i have rejuvelac in abundance... i'll try it.

poemomm's picture

29.

I say 48 hours because our house hits about 60 degrees F at its highest and it takes that long to ferment... Adjust to suit your taste and time. I'll edit to indicate!

30.

Poemomm, Thanks for the info about sprouting the millet,it's sprouting as I write. I also made the cream cheese recipe you supplied and after following it to the letter,I found that I liked the taste of the cheese after 24 hours of sitting. I also added a little sea salt. Is there a reason you say 48 hours? I don't want to interrupt the process too early. Later on today I'll make the bagels and tomorrow morning will be like a trip back in time. Much gratitude!