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hi bronwyn – I am not familiar with the rules regarding toxicity and sprouting, but I have sprouted buckwheat before and it’s soaking/sprouting cycle is much shorter than most, assuming you are using the hulled version. I usually only soak them for an hour or so before starting the rinsing/straining cycle. The whole process is usually only 24 hours or less. Because it is so soft, you really have to make sure you have it in a container that allows plenty of air circulation and proper drainage or you will end up with a soggy, stinky mess :P
How does yours look and, most importantly, smell? if after rinsing, the smell is some what fermented or off putting I wouldn’t use them. Hope that helps a little. Good luck with your pizza :)