Food using sprouted grains tasting sour- inevitable?

[jerriw]

I have heard that complained about elsewhere and I have had that problem. I suppose that adding vegetables/fruit may mitigate it but is there any other way? Or do I just have to live with it? Problem never mentioned in raw food books.

[Rawkinlocs]

I used to have that happen at times, but not all times. I have an Excalibur and according to their website (as I've read here) you can turn certain foods up higher than the "standard raw temp" for the first couple of hours and though the air may be that temp, the food doesn't get to that temp within the first couple of hours...then you turn it down to more "raw-acceptable" temps.

I've started doing that - in addition to making sure my grains are rinsed really, REALLY well during the sprouting time - and I've not had any sour grain-based recipes since. I don't do this all the time, but mainly when making things that will be thicker in addition to made with grains...in other words, things that will take longer to thoroughly dry, i.e Alissa's Rye Bagels or Calzone.

[SchoolOfRAWk]

I always turn it up the first few hours too for a lot of recipes. Works great! Gabriel Cousens suggests it too....

I do find that grains sour. The rye bagels have a sourdough taste, but it WORKS, and the caraway helps to cover it up, too. Other things you do not want that for, though. The bagels are the only time I noticed it, though. I did try some bagel experiments with other grains, and that is when I noticed how much "extra" the caraway provides in the rye bagels because honestly, they were a bit sour and it WASN'T ideal.