Just like any seed starting, drainage is key. Not sure if you were watching 'sprouts' or wakening of seeds in water for sprouting. The problems with the sprouting method
using water rinses on the counter is the possible contamination, a 'microbial soup', where seeds are in a moist environment for a few days at a temp that multiplies any contaminants. 'Microbial load'. Your wet environment cannot keep up with the extra moisture. Increased air flow, (fan), helps.
My environment has quickly become more humid with temps outside 45 a few days and snow melting, overcast...then my watering tray had standing water i missed, many trays watered at the same time increases air moisture...attention is key to keep those levels balanced. More plants growing, more moisture in the air. Letting seedlings dry out helps others.
I soak mixed grains for 24 hours to see the seeds just barely begin to sprout for a brown bread i make and i make a sprouted grain salad almost every Sunday. This is a cooked mixed grain. In fact made one last night. Once the seeds/grain/beans just barely begin to become a plant, tiny opening of the seed, i cook like any rice. It is considered easier to digest. Having it with shrimp tonight.
Anywho, seeds have what they need in their seed 'suitcase' to sprout once moisture is introduce. They do fine on their own food for micro greens. Mine, i've mentioned, are growing into baby salad greens and very healthy. Just not eating/using fast enough.
The trays i grew in the South window was in another home with a wood fired cookstove also used for heat. Very dry environment. A failure tray once may not be the same another time. Just no standing water.
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