It's quite warm and humid here so I'm afraid my very first attempt will be ruined by mold if I leave it out. What's the safest way to store the jar for the next couple days without compromising the nutritional goodness (and retarding possible grassy sprouts)? I was thinking refrigerator or freezer. For sprouting I've just had it covered with cheesecloth, but I still have the lid (regular, no holes poked in it), if one or the other is preferable.
Alternatively, if cold storage will be harmful to the nutrients of the raw version, I guess I could do the other type of bread involving sprouted wheat. What's it called? It's the non-raw kind that also includes regular flour and whatnot...can't remember. Anyone have a good recipe?