Fill the bowl with enough water to cover the buckwheat by 1-2 inches – this will insure it has enough water to soak up.
Let the buckwheat soak 1 hour.
Using a fine sieve ( with holes smaller than the grains of buckwheat ) rinse the grain. You’ll notice the water has thickened and, sometimes, can be slightly pink. Rinse the grain until the water runs clear. You don’t need to be to precious about this step, just make sure it’s clean.
Transfer the rinsed grain into a bowl and place it in a warm-ish spot in your home for 10-24 hours, depending on the purpose you’re sprouting. If you’re sprouting to grow it into grass, you’ll want it to sprout longer, but if you’re sprouting to dry or candy / spice it, then it won’t need as much time.
For our purposes, we only want a tiny emergence of the “tail” of the grain to be visible. The longer this “tail” grows, the more bitter the grain will become and the less yummy it is.
If it’s particularly warm in your home, you may need to rinse the grain as it sprouts to keep it hydrated and in sprouting mode. Simply put it in the sieve, as before, and run water over it for a minute or two. Then pop it back in the bowl to continue sprouting.
From here, you’ll rinse it one final time and then spread it onto a mesh dehydrator tray to dry at 115f until it’s crisp – about 10 hours. It will then store at room temp, in an airtight container, for several months.
Alternatively, if you’re using it for candying, spicing, crackers, etc.. it’s now ready to be used in the recipe you are following.