It's quite simple really and the results are more consistant ...
Here's how I do it:
1. In the morning I place my 4-6 cups of wheat in a glass bowl, leaving some room for swelling.
2. I cover the wheat with water.
3. And allow to soak all day.
1. Before going to bed I transfer the wheat to a colander and rinse.
2. I place the colander in the same bowl the wheat was soaking in.
3. I cover the wheat with a damp towel.
4. And let sit overnight.
1. The next morning I take the colander out of the bowl, rinse my wheat and empty any leftover water within the bowl.
2. To help create even sprouting, I mix the wheat around a bit by bringing the wheat from the bottom to the top. (I simply do this with my hand.)
3. I replace the towel over the wheat and pour a bit o' water (3/4 cup) over the top.
4. I repeat this process two to four more times throughout the day.
1. Before going to bed I transfer the wheat to my dehydrator and dehydrate my wheat at 105°.
(Wheat is ready to be refrigerated in the morning.)
This simple process sprouts my wheat perfectly every time. (Until a "tail" just emerges.)
I make sure I don't over-sprout my wheat - keeping in mind that over-sprouted wheat doesn't make good bread.
Photo borrowed from: http://beginningwithbread.wordpress.com/2009/06/02/sprouted-wheat-sourdough/