I cannot agree with the steeping(to a certain point), but that is pretty much happening as the pressure cooker is heating up. Mine is an All-American 921 and is pretty big so it takes a while to heat up, 30-40 min. Steam for 5-10 min. Then p. cook for needed time. On a side not, Stamets says in his book "Bacteria can divide every twenty or so minutes. At this rate a single bacterium multiplies into more than a million cells in less than 10 hrs. In another 10 hrs, each one of those bacteria beget another million cell. If only a small fraction of one percent of thes contaminants survive the sterilization process, they can render grain spawn usless within only a few days." This is why I have limited my soaking or steaping time. That adds up to 1,000,000,000,000 possible bacteria cells from a single contaminant in less that a day. I've heard some say to let the grain soak overnight or for a day? Reading this has shed new light on that.P.S. If anyone is getting sick and tired of me quoting this stuff, just let me know.
Seriously.
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-ChesterCopperpott-