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invitro


Registered: 05/03/13
Posts: 2,529
Last seen: 1 month, 20 days
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Brown rice grain prep
#18709935 - 08/15/13 04:08 PM (10 years, 5 months ago) |
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The purpose of this tek is to help people who want to use sticky grains like rice.
I've prepared grains rye and rice grains a few times according to the RR video. I find that after after I take the jars out of the pc there is still a slight issue with stickiness, even with rye. It's nothing that vigorous shaking won't overcome eventually but I don't see it as ideal. I don't rinse the grains initaially though because where I get the grains from, the rinse water is already pretty darned clear, that may be the cause of the stickiness with the rye but I have yet to test that theory out. Rice of course is much stickier than rye and presents a challenge.
In order to get to the ideal of no-stickiness for all grains, as shown in the RR video I have found this method to work very well for me. 1) Get water hot in a pot 2) add grains, soak for 4 hours, stir in appropriate amount of gypsum. 3) put grains on drying rack outside on a sunny, hot, windy day. I turn them by hand every 10 minutes or so to ensure they all dry out at the same time. I usually put about 1 quart per square foot of drying rack, using window screen and it takes maybe 30 minutes to dry. 4) remove grains immediately when all surface moisture is gone. 5) load jars and pc.
This method allows for grains that are perfectly separated, even with brown rice, which helps because brown rice is about the cheapest thing I can get at the moment.
Edited by invitro (08/15/13 04:36 PM)
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Pestile

Registered: 05/02/13
Posts: 875
Loc: Northern Europe
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Re: Grain prep, modifying the RR tek [Re: invitro]
#18709965 - 08/15/13 04:16 PM (10 years, 5 months ago) |
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what about gypsum?
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invitro


Registered: 05/03/13
Posts: 2,529
Last seen: 1 month, 20 days
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Re: Grain prep, modifying the RR tek [Re: Pestile]
#18709970 - 08/15/13 04:17 PM (10 years, 5 months ago) |
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I add gypsum according to the RR way.
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tbagtag
Boomer Barron

Registered: 01/16/13
Posts: 1,432
Loc: Amsterdam
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Re: Grain prep, modifying the RR tek [Re: invitro]
#18709977 - 08/15/13 04:19 PM (10 years, 5 months ago) |
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Quote:
invitro said: I've prepared grains a few times according to the RR video. I find that after after I take the jars out of the pc there is still a slight issue with stickiness. It's nothing that vigorous shaking won't overcome eventually but I don't see it as ideal. I do the paper test and there is no moisture on the paper right before I load the jars. At the end of the video it shows the jar being turned upside down and there is no stickiness but it doesn't come out like that for me. I have had better luck with rye than with brown rice as far as stickiness goes.
In order to get to the ideal of no-stickiness as shown in the video I have found this method to work very well for me. 1) Get water hot in a pot 2) add grains, soak for 4 hours. 3) put grains on drying rack outside on a sunny, hot, windy day. I turn them by hand every 10 minutes or so to ensure they all dry out at the same time. I usually put about 1 quart per square foot of drying rack, using window screen and it takes maybe 30 minutes to dry. 4) remove grains immediately when all surface moisture is gone. 5) load jars and pc.
This method allows for grains that are perfectly separated, even with brown rice, which helps because brown rice is about the cheapest thing I can get at the moment.
The sticky that you see is from starch heavy grains, like rice and corn.
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invitro


Registered: 05/03/13
Posts: 2,529
Last seen: 1 month, 20 days
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Re: Grain prep, modifying the RR tek [Re: tbagtag]
#18709988 - 08/15/13 04:21 PM (10 years, 5 months ago) |
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Agreed, but I still get it with Rye, just not as bad.
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tbagtag
Boomer Barron

Registered: 01/16/13
Posts: 1,432
Loc: Amsterdam
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Re: Grain prep, modifying the RR tek [Re: invitro]
#18710006 - 08/15/13 04:28 PM (10 years, 5 months ago) |
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Quote:
invitro said: Agreed, but I still get it with Rye, just not as bad.
Probably the amount of starch, or it could be off of this:
"Rye flour contains lots of amylase, the enzyme that converts starch into sugar
Wheat-based doughs do not have this issue as they have less amylase and because wheat starch gelatinizes at a higher temperature (~158 – 194ºF), providing the amylase with less of a “window” to damage the crumb"
Came from a site about how much better rye is for you than wheat. Here's the rest of it, some of it seems pertinent to mushrooms.
1) Rye flour lacks the high gluten content that wheat flours have. For this reason, dough made with rye flour will not develop a strong gluten web and will have a denser structure.
2) Rye flour has a higher content of bran and fiber than wheat flour. This allows it to absorb more water. The bran and fiber also inhibit the gluten development due to their sharp edges, which cut the gluten network.
3) Rye has more soluble sugars that wheat. Therefore rye doughs will ferment more rapidly than wheat doughs. This quality, as well as rye’s inability to form a gluten network, means that you must keep a careful eye on your rye doughs so that they don’t overferment and collapse.
4) Rye breads have a high content of pentosans (about 8%), a polysaccharide found in plants. Pentosans absorb much moisture and compete with the glutenin and gliadin (the two compounds that form gluten) for moisture, inhibiting gluten development. In addition, these pentosans are quite fragile and will break down if a rye dough is over-mixed. (This should only be problem if you are using a machine to mix. Hand-mixing is gentle enough for rye doughs, but can be tricky due to their sticky nature).
5) Rye flour contains lots of amylase, the enzyme that converts starch into sugar. Starch provides the structure for breads and is essential to form a well-risen loaf. Sugars do not contribute to a good crumb structure, and, if anything, will cause the crumb to be gummy if they exist in too high a quantity. During baking, starches gelatinize between 122º – 140ºF. Amylase activity, however, is accelerated at higher temperatures and will not stop until the amylase is destroyed when the internal temperature of the loaf reaches ~176ºF. This means that the amylase will continue to break down the starches, preventing a well-developed crumb from forming. This is known as “starch attack” and leads to a gummy crumb. Wheat-based doughs do not have this issue as they have less amylase and because wheat starch gelatinizes at a higher temperature (~158 – 194ºF), providing the amylase with less of a “window” to damage the crumb. Bakers, however, have an excellent weapon against “starch attack”: sourdough. The acidity of the sourdough inhibits amylase action and allows for the crumb to stabilize.
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