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Asante
Omnicyclion prophet
Registered: 02/06/02
Posts: 87,231
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a WTF grain substrate
#6353747 - 12/10/06 11:18 AM (17 years, 3 months ago) |
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Here's an idea!
Take a whole-wheat bun and put it in a jar. Add the correct weight of water. Pressure-cook properly. Inoculate like you would a grain jar. Alternatively you can load a spawnbag with buns.
Why The Fuck a whole-wheat bun? because it is a cheap way to fill as jar with spawn substrate, and because buns because they are baked already have had a brief pasteurisation before you sterilize it, and moreover because it has a very porous structure, just like a verm cake.
It contains whole wheat flour and sterilized yeast.. Sounds like something that isn't just nutritious for humans
Needless to say I was eating a whole-wheat bun when it dawned on me
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TrancedShroom
Mr. Hanky
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Re: a WTF grain substrate [Re: Asante]
#6353902 - 12/10/06 12:15 PM (17 years, 3 months ago) |
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I'm going to try for the hell of it. I'm mean Why The Fuck not? LOL
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Asante
Omnicyclion prophet
Registered: 02/06/02
Posts: 87,231
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Thanks! I don't actually do sterile work so thanks a lot for wanting to test it out! Don't let possible naysayers discourage you
It sounds like a cheap and convenient way to fill a jar if it works and as it's all grain there despite its fluffyness is quite some flour in there.
Perhaps if your baker bakes em, a no salt version would be best! They do exist, for people on a saltless diet. Still, all bread eventually molds through and through so properly sterilized buns ought to work for mycelium, especially since the pressure cooking will hydrolyze more of its starches. Don't overdo moisture for texture's sake
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Edited by Asante (12/10/06 12:25 PM)
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Blutjager
Inhuman
Registered: 06/11/06
Posts: 9,220
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Re: a WTF grain substrate [Re: Asante]
#6354693 - 12/10/06 04:07 PM (17 years, 3 months ago) |
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Wouldn't it get mushy and not colonize ??
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Asante
Omnicyclion prophet
Registered: 02/06/02
Posts: 87,231
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Re: a WTF grain substrate [Re: Blutjager]
#6355022 - 12/10/06 05:23 PM (17 years, 3 months ago) |
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Depends on the moisture content I'd say.
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Oatman2000
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Re: a WTF grain substrate [Re: Asante]
#6355111 - 12/10/06 05:44 PM (17 years, 3 months ago) |
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i think any moisture content will make the bun soggy and break down the "fluffieness" of the porus bread
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beavis190
(.Y.)'s
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Re: a WTF grain substrate [Re: Oatman2000]
#6355168 - 12/10/06 05:59 PM (17 years, 3 months ago) |
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^^ i would think that it would get soggy alone then after pc'ing it would come out funky...just my guess but let us know if it works!
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rubixcubies
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Re: a WTF grain substrate [Re: beavis190]
#6355291 - 12/10/06 06:43 PM (17 years, 3 months ago) |
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id try it with a more gluten free bread uhm i had some bread a while back that was sprouted uhm something there was brown rice in it i think millet too itd be damn good for knocking up grain loving species and such expensive tho but wouldnt turn to mush i dont think it used flour alll organic shit too and damn tasty
manna bread i think it was called
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Edited by rubixcubies (12/10/06 06:44 PM)
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Blutjager
Inhuman
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Posts: 9,220
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Re: a WTF grain substrate [Re: rubixcubies]
#6355439 - 12/10/06 07:39 PM (17 years, 3 months ago) |
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I think this calls for just bringing a bunch of LC syringes to the bakery and having a stab at every bread bin that they have there
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Rahz
Alive Again
Registered: 11/10/05
Posts: 9,285
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Re: a WTF grain substrate [Re: Asante]
#6355450 - 12/10/06 07:44 PM (17 years, 3 months ago) |
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Just pondering, but I'd guess that the water content of a fresh loaf is close to optimal. Other things grow on bread just fine.
You could zap the bread in the microwave in a ziplock (for moisture retention), and make a spawn sandwich
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Drewwyann
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Re: a WTF grain substrate [Re: Rahz]
#6355504 - 12/10/06 07:54 PM (17 years, 3 months ago) |
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well yeah but how many times has old whole grain bread gotten moldy on you? happens all the time with me. so im guessing maybe add some verm into the jar to soak up a little extra moisture and PC.
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Asante
Omnicyclion prophet
Registered: 02/06/02
Posts: 87,231
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Re: a WTF grain substrate [Re: Drewwyann]
#6355673 - 12/10/06 08:26 PM (17 years, 3 months ago) |
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You could use a slice of bread as an agar substitute
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donkers5257
Grand Inquisitor
Registered: 12/10/06
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Re: a WTF grain substrate [Re: Asante]
#6355691 - 12/10/06 08:28 PM (17 years, 3 months ago) |
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Commercial-baked bread also has a lot of other additives in it, I'm not sure how they would affect the grow.
Just looking at this package of multi-gran here in front of me, in addition to all the grains and barley and malt, there's corn syrup, molasses, vinegar, salt... not to mention all the yeast and yeast nutrients that go into bread.
The variety of grains would in theory seem to be a good substrate, but prepared bread molds too readily. Also, you have yeast in there... and yeast survives heat really well. Well, if you incubate yeast in a low-oxygen enviornment, what happens? I get the feeling your mycelium would be swimming in alcohol.
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Asante
Omnicyclion prophet
Registered: 02/06/02
Posts: 87,231
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Re: a WTF grain substrate [Re: donkers5257]
#6355853 - 12/10/06 09:19 PM (17 years, 3 months ago) |
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Quote:
but prepared bread molds too readily.
As does macaroni, cooked rice and other substrates. Sterilization takes care of that. Should some yeast survive then I think it would be a benign undergrowth. If mold grows on a grain product, chances are shrooms can as well.
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Dem_Bones
Strangler
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Re: a WTF grain substrate [Re: Asante]
#6356287 - 12/10/06 11:24 PM (17 years, 3 months ago) |
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yeast is very sensitive to heat so much so that when you order live yeast thy pack it with an ice pack ,, many people my self included add yeast to are grain spawn before presser cooking to add nutrients because raw yeast is full of um
i really don't think the bread would be cheep how much really is the dry weight if a loaf of bread a few Oz maybe and how much is a loaf of bread like a buck 50 for the cheep stuff
when i buy rye is 11bucks for a 60 lbs bag now i know your arnt going to used 60 lbs of bread but id you did @ 4oz dry weight and %1.50 it would cost $360 buck for the same about of materials and would not be nearly as good but it could be a fun experiment so do it i just ever see its being a cost effective method
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Asante
Omnicyclion prophet
Registered: 02/06/02
Posts: 87,231
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Re: a WTF grain substrate [Re: Dem_Bones]
#6356510 - 12/11/06 01:17 AM (17 years, 3 months ago) |
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If I recall correctly a 2 lbs loaf of bread contains 1 lb of flour.
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Mindzpore
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Re: a WTF grain substrate [Re: Asante]
#6356651 - 12/11/06 02:44 AM (17 years, 3 months ago) |
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I hardly doubt that there would be any need to add any liquid if the bread is fresh.
Also for contaminants, I think the bread in itself should be ok, whenever bread goes moldy its always from the outside. So one prolly dont need to give it a full sterilization, just enough to kill whatever is on the surface.
I suggest: wrap the bread in tinfoil and/or heat resistant bag (to retain humidity) stick it in your oven at 175-200 centigrade (350-390f) for 15-20 minutes tops. Let it cool, and inoculate. Or if you want to be able to see how things develop: pop the whole pack into the glovebox, unwrap and transfer to a sterilized jar, and squirt some lc onto it.
And please, please, pretty please... take pictures!
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odium33
_____///
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Posts: 1,187
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Re: a WTF grain substrate [Re: Oatman2000]
#6358335 - 12/11/06 04:28 PM (17 years, 3 months ago) |
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Quote:
Oatman2000 said: i think any moisture content will make the bun soggy and break down the "fluffieness" of the porus bread
thats exactly what i was thinking... but good luck anyways
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RogerRabbit
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Re: a WTF grain substrate [Re: odium33]
#6358457 - 12/11/06 05:11 PM (17 years, 3 months ago) |
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This gets tried at least once per year. It's the same every time. It doesn't work. Bread is baked/toasted grain, and toasted grain gets soggy when wet. Soggy bread doesn't colonize. It's great to try new substrates, but always think of how that possible substrate is going to behave when wet. RR
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TrancedShroom
Mr. Hanky
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Re: a WTF grain substrate [Re: RogerRabbit]
#6358557 - 12/11/06 05:47 PM (17 years, 3 months ago) |
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Then you simply do not wet it, bread already has an amount of moisture content in it, so let it be and gently mist the bottom and top layer of verm. and pat it down to hold in the moisture in between and then pressure cook.
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