Su Nenniri
by Roberto Flore Overview Intentionally germinating seeds can yield a range of new flavours. Here we experiment with sprouting a purple wheat, which yields a flavour like fruity young olive oil when sprouted. Germination occurs in the presence of water, oxygen and a temperature between 4 and 37˚C (Spilde, 1989). Under ideal conditions the kernel will absorb up to 45% of its weight in water and double in volume (Evans et al, 1975). The bran becomes soft, allowing the roots to protrude and anchor the plant to the ground, and to search for water. At the same time, a complex enzymatic process begins inside the endosperm, with enzymes transforming the tissue into readily available nutrients used by the germ to sprout – a property harnessed in malting and fermentation processes. To sprout the wheat, place 150 g of seeds into 300 ml of filtered water for 24 hours, allowing them to expand and create the necessary moisture for germination. Then, lay the seeds out on a tray and rinse them … Read more