Twelve to twenty-four hours later we pour out the water and take a look at our wheat.
Kamut Grains, with rootlets!
The grains are starting to get tiny rootlets- the little white protuberances at one end.
Kamut after soaking.
You can see that the grain takes up a lot more of the jar. Way too much, as I said. Twice a day (morning and night) we’ll fill the jar with water and pour the water off. This keeps it watered and clean. Tomorrow, we’re probably going to have to do something with that extra wheat!
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