Use a dark place. Ferment to taste, tart not sour. Use any seed with hull. We can add a bundle of wheatgrass to while fermenting. Variations cause different results.
Fermentation is faster in warm weather.
If using spring water instead of rejuvelac, triple fermentation time. Cut veges can be added to taste. Mix the seed and rejuvelac to desired consistency, allow to ferment, this can be refrigerated 3 to 5 days. Soak wheat 15 hrs, allow to drain 15 hrs. Grind the wheat, add veges, season on top, form loaf.