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Offlineblackout
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Registered: 07/16/00
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Re: Re-introducing Spelt [Re: bodhisatta]
    #21657856 - 05/09/15 03:46 PM (9 years, 8 months ago)

Quote:

Chk said:
i can source wbs for 1.75€/kg but it's really bad quality



I get barley, oats, wheat, maize in a local independent pet shop really cheap. There are many big chain pet shops about which charge stupid prices, some cost more per kilo than stuff organic stuff in health shops. I get 6kg of barley for €3.95

In my local health shop I asked about buying larger bags, and a 3kg bag was going to be about half the price per kilo than their standard 500g bags. So worth asking.

RGS costs a lot for me, I expect you might get some lower grade stuff cheaper somewhere, like places selling to grow grass to feed cows, rather than fancy lawn seed.

Quote:

bodhisatta said:
every grain is promising pick one that's cheap for you, easily found, and that you enjoy working with.


+1
Rye grain is not common in europe so it tends to cost more. Many are paying over the odds to get rye grain as they are reading US guides and think its important.

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OfflineChk
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Re: Re-introducing Spelt [Re: blackout]
    #21658390 - 05/09/15 06:05 PM (9 years, 8 months ago)

Quote:

I get 6kg of barley for €3.95





So fucking cheap ...

Quote:

Rye grain is not common in europe so it tends to cost more




Yes it's less common, but still it's easy to find, i can get organic rye for 2.5€/kg,  cheaper than a lot of other grain in fact.

Quote:

every grain is promising pick one that's cheap for you, easily found, and that you enjoy working with.





Rgs rocks so much !!!!


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OfflineHaywire
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Re: Re-introducing Spelt [Re: Chk]
    #21817639 - 06/17/15 03:24 AM (9 years, 6 months ago)

Sorry for bumping this 'old' thread. After having a lot of trouble sourcing good affordable grains, I found we have spelt in the local Aveve for just 7€ for 25 kg. epic right? does it require a different approach in prepping it? there's also barley and crushed oats for the same price.


--------------------
Ciao mamma, guarda come mi diverto


My grows :mushroom2: Outdoor patches

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OfflineShroominMe
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Re: Re-introducing Spelt [Re: Haywire]
    #21817667 - 06/17/15 03:40 AM (9 years, 6 months ago)

Quote:

Haywire said:
Sorry for bumping this 'old' thread. After having a lot of trouble sourcing good affordable grains, I found we have spelt in the local Aveve for just 7€ for 25 kg. epic right? does it require a different approach in prepping it? there's also barley and crushed oats for the same price.



Quote:

Haywire said:
Have you tried searching for 'spelt'?  Lots of threads on this topic.

http://www.shroomery.org/forums/dosearch.php?terms=spelt

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InvisibleNumeroEno
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Re: Re-introducing Spelt [Re: Haywire]
    #21818233 - 06/17/15 08:56 AM (9 years, 6 months ago)

Quote:

Haywire said:
Sorry for bumping this 'old' thread. After having a lot of trouble sourcing good affordable grains, I found we have spelt in the local Aveve for just 7€ for 25 kg. epic right? does it require a different approach in prepping it? there's also barley and crushed oats for the same price.




I've never used spelt for grain spawn, but when cooking with it I noticed it takes a very long time to hydrate the dry grains. I don't usually simmer my grain spawn, but with spelt I would.


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What shall we say, shall we call it by a name
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OfflineHaywire
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Re: Re-introducing Spelt [Re: NumeroEno]
    #21822207 - 06/18/15 03:19 AM (9 years, 6 months ago)

I'm just sick of this chickenfeed I'm using with all that cracked corn in it.
So spelt should be prepped similar to whole oats. Long simmer until the grain is grey on the inside. I'll do some experiments anyway.


--------------------
Ciao mamma, guarda come mi diverto


My grows :mushroom2: Outdoor patches

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InvisibleNumeroEno
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Re: Re-introducing Spelt [Re: Haywire]
    #21823337 - 06/18/15 12:10 PM (9 years, 6 months ago)

Spelt is super hard and high in gluten, so it needs to be simmered longer than softer grains like oats and rye. Once again, I've never used spelt for grain spawn, but I have cooked both spelt and wheat berries for use in salads. I've never used oats, but I'd imagine they take about as long as rye berries to hydrate, and rye is my grain of choice. I've used wheat in the past too. Wheat takes quite bit longer than rye IME and spelt takes even longer than wheat.


--------------------

:gd_icon:  Let it grow! Let it grow! Greatly yield!  :gd_icon:
What shall we say, shall we call it by a name
As well to count the angels dancing on a pin
Water bright as the sky from which it came
And the name is on the earth that takes it in

DOG FOOD AGAR

MY ELECTRIC INOCULATION LOOP

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