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phrozendata
Carpal Tunnel


Registered: 04/23/00
Posts: 5,015
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Dark Rye Flour questions
#436686 - 10/25/01 04:41 PM (23 years, 3 months ago) |
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While getting some bread and other various items I decided to take a trip down the flour section to look for any sort of Brown Rice Flour or Dark Rye Flour. To my suprise, thinking it would only be found in a Health Food Store, I found a rather large, cheap, no additive bag of Dark Rye Flour. No Brown Rice Flour. I understand that this stuff is relatively faster and works exactly the same way as Brown Rice Flour (ratio etc.). It only cost me $2.49 + tax CAD for a 2.5KG (5.5lb) bag of "No Additive" flour. The ingredients on the side only list one thing: Dark Rye Flour. I suspect this is the stuff I want and bought it. However, I understand it is harder to spot contamaniation with this stuff? I am pleased because a rather small (450 gram) bag of BRF was costing me $2.10 CAD w/o tax while more than 10x of this stuff is a dollar more expensive. How do you guys find this stuff works?
-------------------- "There's only one corner of the universe you can be certain of improving and that's your own self. So you have to begin there, not
outside, not on other people" - Aldous Huxley
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Numba9
Veteran tripper


Registered: 05/24/01
Posts: 508
Loc: State of "Euphoria"
Last seen: 16 years, 10 months
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Re: Dark Rye Flour questions [Re: phrozendata]
#436719 - 10/25/01 05:25 PM (23 years, 3 months ago) |
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Dark Rye & Vermiculite in my opinion is far superior as a growth medium over BRF . My jars colonize in 7 to 10 days. usually 7. Growth is noticeably faster than brown rice flour. I`ll never go back. As for spotting contams I`ve never experienced any more problem than BRF although Dark Rye is much darker when damp. Do some jars with that flour and I guarantee you will be impressed at the rate of growth:)
-------------------- Remember..what the Door Mouse said..."Feed your Head".......... Jefferson Airplane
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phrozendata
Carpal Tunnel


Registered: 04/23/00
Posts: 5,015
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Re: Dark Rye Flour questions [Re: Numba9]
#436726 - 10/25/01 05:30 PM (23 years, 3 months ago) |
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When could I expect first signs of colonization? I have one BRF+Verm jar sitting in incubation right now and havent checked it yet. It's only been two days. My last BRF+Verm jars I saw growth after 8 days.
-------------------- "There's only one corner of the universe you can be certain of improving and that's your own self. So you have to begin there, not
outside, not on other people" - Aldous Huxley
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psilocybinjunkie
relaxin


Registered: 03/17/01
Posts: 14,557
Last seen: 17 hours, 55 minutes
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Re: Dark Rye Flour questions [Re: phrozendata]
#436856 - 10/25/01 07:12 PM (23 years, 3 months ago) |
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I'd be careful with the rye flour.
There's a different water ratio needed then brf/verm.
It gets thick and clumpy if not done appropiatly
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Numba9
Veteran tripper


Registered: 05/24/01
Posts: 508
Loc: State of "Euphoria"
Last seen: 16 years, 10 months
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Re: Dark Rye Flour questions [Re: phrozendata]
#436895 - 10/25/01 07:48 PM (23 years, 3 months ago) |
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I did 6 jars on Thursday and saw first signs of germination on Sunday morning !!!! Less than 72 hours. If as Junkie says your mixture seems a bit wet just add a hair less. I mix 2/3 cup verm 1/4 cup water 1/4 cup Dark rye flour....Never had a problem with overly wet yet
-------------------- Remember..what the Door Mouse said..."Feed your Head".......... Jefferson Airplane
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DrAbeLincoln
enthusiast

Registered: 08/31/01
Posts: 248
Last seen: 20 years, 9 months
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Re: Dark Rye Flour questions [Re: Numba9]
#436930 - 10/25/01 08:16 PM (23 years, 3 months ago) |
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I use dark rye flour, I actually never even started with brown rice flour..I found so many people here talking up the dark rye flour I decided to use it....I have a picture of my first pinning cake using dark rye flour and verm..I also used the same ratio for my cakes too 2/3 cup verm, 1/4 cup flour and 1/4 cup water and everything seems ok....heres the pic
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phrozendata
Carpal Tunnel


Registered: 04/23/00
Posts: 5,015
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Re: Dark Rye Flour questions [Re: DrAbeLincoln]
#437065 - 10/25/01 10:24 PM (23 years, 3 months ago) |
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Woah, lots of fat asses. I was gonna use 1/2, 1/4, 1/4 but i'll try 2/3 1/4 1/4 instead. Thanks guys. Any more information?
-------------------- "There's only one corner of the universe you can be certain of improving and that's your own self. So you have to begin there, not
outside, not on other people" - Aldous Huxley
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Snobrdr311
outdoorenthusiast


Registered: 09/03/01
Posts: 1,468
Loc: Midwest
Last seen: 11 years, 4 months
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Re: Dark Rye Flour questions [Re: Numba9]
#437156 - 10/25/01 11:58 PM (23 years, 3 months ago) |
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Numba,
what do you have your incubation chamber set at? how much slower do you think it would be if I had it sitting at a 73 degree room temp?
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akirablaid
Stranger
Registered: 01/04/06
Posts: 9
Last seen: 15 years, 8 months
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Re: Dark Rye Flour questions [Re: phrozendata]
#10376112 - 05/21/09 12:43 PM (15 years, 8 months ago) |
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Any problem with regular organic rye flour? I know that DARK rye flour means the bran has not been removed. Is that a crucial part of the nutrients, or has anyone tried regular rye flour? (No one local carries the dark variety)
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