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OfflineDMTExperience
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Registered: 03/12/03
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Last seen: 13 years, 10 months
Very Thin Flat Cakes
    #1538677 - 05/11/03 09:57 AM (13 years, 11 months ago)

Hello again.

I went to the mall and picked out some casarole dishes to make the flat cakes in. Having no experience with flat cakes and a really screwed up impractical mind, the dishes were literally twice the size I needed.

I crumbled 3 cakes in the first one, and got a 1/4th inch layer..very very thin layer, and put verm on top of that.

The other two were done with 4 and 5 cakes and are probably 1/2 inch thick or so.

DO you guys think that the first flatcake is too thin?? If so, is there anything I can do to save the sweet sweet mycellium?


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OfflinePaid
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Re: Very Thin Flat Cakes [Re: DMTExperience]
    #1538699 - 05/11/03 10:17 AM (13 years, 11 months ago)

its not to thin to fruit, but next time try it thicker.
Dont do anything to it now imo as your better fo leaving it be.
Good luck with it im sure it will still fruit.


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Invisiblemicro
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Re: Very Thin Flat Cakes [Re: Paid]
    #1538802 - 05/11/03 12:00 PM (13 years, 11 months ago)

It depends on how evenly it was cased and whith what. I use even smaller layers than that sometimes, but I use just peat/lime to do that.

Like Paid said -- leave it -- just make sure if you are getting overlay to patch it.

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OfflineDMTExperience
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Re: Very Thin Flat Cakes [Re: DMTExperience]
    #1538814 - 05/11/03 12:11 PM (13 years, 11 months ago)

It isnt a casing...its a flat cake.


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Invisiblemicro
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Re: Very Thin Flat Cakes [Re: DMTExperience]
    #1538820 - 05/11/03 12:17 PM (13 years, 11 months ago)

It's the same idea, IMO -- you are crumbling substrate and puting a non-nutritious layer on top of it to provide moisture.

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Micro


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