Here's the progress:
Day 3- see the bubbles breaking the surface? That's a good sign that some wild yeast has taken up residence.
Sprouted Spelt Muffins
2c sprouted grains (I used 1/2c sprouted almonds and 1 1/2c sprouted spelt)
(To sprout your grain: soak in water 2 or so hours, drain, and set in a dark place overnight. Rinse in the morning, set out for several more hours. Refrigerate when you see a wee white tail just pushing out the ends of the grains. Grains should not appear excessively swollen.)
1c milk or water
2t baking powder
1/3c NON-liquid sweetener (I used xylitol, maple sugar would be great)
Voila! High-protein, really good for you muffins. Purdy, too, eh?
Sprouted Spelt Sourdough Starter, Day 5:
"Never work before breakfast; if you have to work before breakfast, eat your breakfast first."