Recipe: Sprouting soybean seeds

I rinse the soybean seeds then pour them into a perforated container (avoid putting too many as they increase in volume when sprouting) which I place in the saucer. I cover them with water and leave them to soak overnight.
The next day, I rinse the seeds thoroughly as well as the saucer. I leave a little water at the bottom of the saucer, cover with the lid filled with water and let it sprout for 3 to 4 days.
My sprouter is made of stoneware and pottery purchased at the Strasbourg fair;
there are several types of sprouters
the oldest ways of sprouting, noted so far in texts, are described in the "dictionary of agriculture" by Barral published in 1892 by Hachette library. They related to gardening.
"the simplest system for testing seeds was once indicated by Mathieu de Domsbale 1777-1843 as follows:
line the bottom of a saucer with two pieces of cloth pre-moistened and placed one on top of the other; spread over it a number of seeds whose germinating ability you wish to test, and cover them with a third piece of damp cloth; place the saucer in a moderately warm place and pour a little water from time to time on the upper cloth, so as to maintain moisture without the seeds being bathed in water, which is obtained by keeping the saucer slightly tilted to allow excess water to drain away, by lifting the piece of upper cloth, you can follow the progress of germination, good seeds push their shoots outward, the others become covered with mold. by counting the number of each, you can recognize the degree of value of the batch of seeds to which these seeds belong"