How wet should my grain be before sterilising?

Aim for fully hydrated kernels that are dry on the surface, no standing water, no burst grains. After soak/simmer, drain, then spread to steam-dry for 20-30 mins until a handful leaves no moisture on a paper towel. Over-wet grain invites bacteria (sour smell, wet clumps); over-dry grain slows colonisation. 

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