Tartness in crackers/pate/pizza

[RawBogan]

Hi all,

I'm finding with alot of crackers, pates, hommus and raw pizza crust type foods I make I'm getting an overpowering tartness/sour/sharp/acid flavor that's not so pleasant. It happens most with foods made in the dehydrator or pates with sprouted chickpeas/lentils/buckwheat. I'm keeping my sprouts as well rinsed and clean as possible but doesn't seem to help. I've also noticed this with other peoples raw pizza crust and they haven't used sprouts at all.

Any help greatly appreciated.

[drolemil]

I think your food is fermenting. This isn't a bad thing health-wise, but it doesn't always taste too pleasant. /:

This may be due to the weather in your area, where things may be more moist/humid... for soaking I'd replace the water more often, and for the dehyrdrated goods I'd bump the temp to 115 if you weren't before and then spread the mixture thinner.

Anyone have advice from experience? :pp:

[RawBogan]

Thanks drolemil,

I think you're right about the fermenting. It's VERY hot and humid here at the moment. I'm starting to think I'm more sensitive than average to bitterness and that acid flavor. I just would so much prefer having sprouted seeds/grains in these foods than just soaked grains.