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I started soaking som rye yesterday to PC today, and it started fermenting. Pretty actively actually. Anyone know if it's safe to use? Somehow I doubt it, as some of the starches are being converted to sugars and eaten. If anything, I'd guess it's a pretty good indicator that this rye wasn't particularly clean, as it started fermenting in less than 24 hours, that's a high spore count. Any info appreciated.
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