Technical question about soaking pumpkin seeds

[Guest guest]

Hello,

I have soaked and dehydrated pumpkin seeds by following the recipie in

the NT book (soak seeds in water with salt). This time I used 4 cups

of seeds and soaked them for 24 hours. Usually I use 2 cups. The

smell at the end of the 24 hours was really strong and very

unpleasant. I noticed that when I used 2 cups there was a slight

smell but today the odor was really worse than I had ever smelled

before. I rinsed the seeds as usual and put them in the excaliber to

dry. Does anyone have any idea why this happened? Should I expect

some amount of odor when I soak pumkin seeds? Recently I made a rye

bread culture from the NT book and it too smelled really bad on day 2

of fermentation but by day 7 it smeled great.

Thanks for any information!

Gail

[Guest guest]

> Hello,

>

> I have soaked and dehydrated pumpkin seeds by following the recipie in

> the NT book (soak seeds in water with salt). This time I used 4 cups

> of seeds and soaked them for 24 hours. Usually I use 2 cups. The

> smell at the end of the 24 hours was really strong and very

> unpleasant. I noticed that when I used 2 cups there was a slight

> smell but today the odor was really worse than I had ever smelled

> before. I rinsed the seeds as usual and put them in the excaliber to

> dry. Does anyone have any idea why this happened? Should I expect

> some amount of odor when I soak pumkin seeds? Recently I made a rye

> bread culture from the NT book and it too smelled really bad on day 2

> of fermentation but by day 7 it smeled great.

>

> Thanks for any information!

>

> Gail

I notice this with my sourdough. At the midway point of souring, it

will smell rather foul. If I make sourdough pancakes, and cook them

even when it smells rather foul, they still taste delicious, with no

smell after cooking them. But I like to let them get over this point

and get the nice fruity sour slightly alcoholic smell.

I'm pretty sure this has to do with sulfur, maybe a sulfur bearing

protein breaking down or something of that sort. It has been in my

case completely harmless, even if consumed raw. I think it is sulfur

because when I add sesame to my bread or pancakes and sour it, it will

smell extra bad, but taste way better after cooking. Sesame contains

large amounts of sulfur bearing proteins so this is why I guess its

protein and sulfur that makes this smell.

Just a note, fermented Quinoa STINKS!!!! Its the worst fermented

smell I have ever experienced. After cooking its still quite

delicious though.

[Guest guest]

Hello,

Thanks for answering my note. Right now the excaliber is drying the

seeds out and blowing the odor around the house. If things aren't

better tomorrow I may just donate the seeds to local wildlife.

Gail

> > Hello,

> >

> > I have soaked and dehydrated pumpkin seeds by following the

recipie in

> > the NT book (soak seeds in water with salt). This time I used 4

cups

> > of seeds and soaked them for 24 hours. Usually I use 2 cups.

The

> > smell at the end of the 24 hours was really strong and very

> > unpleasant. I noticed that when I used 2 cups there was a

slight

> > smell but today the odor was really worse than I had ever

smelled

> > before. I rinsed the seeds as usual and put them in the

excaliber to

> > dry. Does anyone have any idea why this happened? Should I

expect

> > some amount of odor when I soak pumkin seeds? Recently I made a

rye

> > bread culture from the NT book and it too smelled really bad on

day 2

> > of fermentation but by day 7 it smeled great.

> >

> > Thanks for any information!

> >

> > Gail

>

> I notice this with my sourdough. At the midway point of souring,

it

> will smell rather foul. If I make sourdough pancakes, and cook

them

> even when it smells rather foul, they still taste delicious, with

no

> smell after cooking them. But I like to let them get over this

point

> and get the nice fruity sour slightly alcoholic smell.

>

> I'm pretty sure this has to do with sulfur, maybe a sulfur bearing

> protein breaking down or something of that sort. It has been in my

> case completely harmless, even if consumed raw. I think it is

sulfur

> because when I add sesame to my bread or pancakes and sour it, it

will

> smell extra bad, but taste way better after cooking. Sesame

contains

> large amounts of sulfur bearing proteins so this is why I guess its

> protein and sulfur that makes this smell.

>

> Just a note, fermented Quinoa STINKS!!!! Its the worst fermented

> smell I have ever experienced. After cooking its still quite

> delicious though.