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OfflinePyroMancer
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Rye Flour
    #26402177 - 12/26/19 09:05 PM (4 years, 1 month ago)

So I was at a local grocery store today and decided out of simplicity and surplus materials that I was going to throw together some PF cakes. I was looking around the baking section for BRF when I came across rye flour. Has anyone ever used this? How did it compare to the traditional PF tek?


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Offlinebadmojo420
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Re: Rye Flour [Re: PyroMancer]
    #26402319 - 12/27/19 12:29 AM (4 years, 1 month ago)

the reason people use rice instead of rye is that rice doesnt have endospores and thus doesnt require PCing so using the rye flower would probably work but would in my opinion defeat the purpose of pf tek.

you could try, it wouldnt hurt anything but if i were going through the effort of running my PC id rather work with whole grain and bulk containers.


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InvisibleGreen_Hands
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Re: Rye Flour [Re: badmojo420]
    #26402431 - 12/27/19 03:03 AM (4 years, 1 month ago)

All grains contain bacterial endospores, rice is no different.

B.cereus endospores


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OfflinecronicrFacebook
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Re: Rye Flour [Re: Green_Hands]
    #26402442 - 12/27/19 03:30 AM (4 years, 1 month ago)

Brown rice can be steamed easily and has a better texture, rye flour I found sticky and clumpy and brown is our most nutritious grain


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InvisiblebodhisattaMDiscordReddit
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Re: Rye Flour [Re: badmojo420] * 1
    #26402486 - 12/27/19 04:58 AM (4 years, 1 month ago)

Quote:

badmojo420 said:
the reason people use rice instead of rye is that rice doesnt have endospores and thus doesnt require PCing so using the rye flower would probably work but would in my opinion defeat the purpose of pf tek.

you could try, it wouldnt hurt anything but if i were going through the effort of running my PC id rather work with whole grain and bulk containers.



Rice has plenty of endospores

People use rice flour in the PF tek because flour is way easier to sterilize than whole grains and the bran layer on brown rice is very nutritional for its size. So its good to mix with a cake that's mostly vermiculite. Any bacteria that survives poses less of a threat in a cake because of the texture the bacteria can't usually colonize more than a tiny spot if at all. While grain jars have more moisture, a path for bacteria to grow, and get shook and then mixed with more stuff.


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OfflineHolyBolete
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Re: Rye Flour [Re: bodhisatta]
    #26402672 - 12/27/19 08:33 AM (4 years, 1 month ago)

Be your own scientist! See what happens on a few cakes.

There is a lot of bro science and repeating old knowledge from the old school growers when it comes to bacteria and mold reduction.

Has anyone actually looked at the contam resistance of brf vs rf cakes?


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OfflineUnknown error
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Re: Rye Flour [Re: HolyBolete]
    #26402867 - 12/27/19 10:58 AM (4 years, 1 month ago)

I almost always used rye flour when I was doing pf cakes just because they sold it in my local supermarket but not brf. There wasn’t much of a noticeable difference for me but I was pcing them anyway.


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Invisiblemu5h13
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Re: Rye Flour [Re: HolyBolete]
    #26404069 - 12/28/19 04:22 AM (4 years, 1 month ago)

Quote:

HolyBolete said:
Be your own scientist! See what happens on a few cakes.

There is a lot of bro science and repeating old knowledge from the old school growers when it comes to bacteria and mold reduction.

Has anyone actually looked at the contam resistance of brf vs rf cakes?




Honestly, this.

I've never tried it, but if you're interested give it a shot, what have you got to lose?

The best learning experiences for me were all when I decided to just start trying random ideas I had!


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OfflinecronicrFacebook
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Re: Rye Flour [Re: HolyBolete]
    #26404557 - 12/28/19 11:45 AM (4 years, 1 month ago)

Quote:

HolyBolete said:
Be your own scientist! See what happens on a few cakes.

There is a lot of bro science and repeating old knowledge from the old school growers when it comes to bacteria and mold reduction.

Has anyone actually looked at the contam resistance of brf vs rf cakes?



It's simple...if your inoculant is contaminated your cakes will be, there is no slightly contaminated it's either clean or it's Not, contans resistance doesn't have to do with the grain choice it's the species, cubes will fruit with bacteria , oysters will destroy bacteria, beaocystis will tuck it's tail to any mold where cubes might try squeeze a fruit ECT.
I've used rye flour brf and millet flour on my agar for a long time and can tell you there is no difference in terms of contans, they all breed bacteria and fungi


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