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Our local Food Co-Op does not carry rye "berries" per se. What i does have s "rolled" rye ad wheat grain. Its the sme stuf I would say but its like they are all squished. I am trying to use this as my substrate however I am having trouble finging out how much water to add to them. I have tried rye and wheat before with experimenting how much water I added but to no avail as yet. Ineed some help...... please... I'm using mason quart jars.
If you're using quart jars, stick with the whole grain. You'll
probably have problems with shaking your jars with the rolled
grain. However, it might work well with cakes, one advantage
of the rolled grain is that the nutrients are more readily available. Rolled grains are sometimes used as adjuncts in
brewing instead of whole grains for this very reason (when
adding stuff like wheat and rye to enhance the brew).
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