For those who are interested I have been using the following method for my grains since January 2012. That was the day of my starter and I have been adding it to all subsequent grains since.http://wholehealthsource.blogspot.com/2 ... -rice.html
This is the basic process (the history and science behind it is explained further on the website):
Soak brown rice in dechlorinated water for 24 hours at room temperature without changing the water. Reserve 10% of the soaking liquid (should keep for a long time in the fridge). Discard the rest of the soaking liquid; cook the rice in fresh water.
The next time you make brown rice, use the same procedure as above, but add the soaking liquid you reserved from the last batch to the rest of the soaking water.
Repeat the cycle. The process will gradually improve until 96% or more of the phytic acid is degraded at 24 hours.
Stephan wonders at the end of his post whether you can use this liquid for different grains.....well I have but not for beans, just grains and the retained fermented liquid has not gone bad. Like sourdough it seems to get better.