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OfflineMinvaren
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Registered: 02/26/06
Posts: 20
Last seen: 11 years, 5 months
Rye Thing, I think I love you.
    #7413331 - 09/15/07 02:09 PM (16 years, 4 months ago)

I had gotten RR's video a few months back.  I'm still trying to digest everything in there.  But the ease with which he prepared rye haunted me, with my recent stepping up to bulk and trying to deal with WBS water content.

I finally ordered a small amount of rye online for testing purposes, after not being able to find any easily (sans pesticides) locally.  I followed RR's rye preparation steps to the T, only forgetting the dash of gypsum.  I was a bit hesitant, as the same instructions used on WBS would create a gooey pile of starch.

:heartpump: PERFECT JARS  :heartpump: .  Plus, the smell of rye simmering and PCing is much preferable to WBS.  Makes me want a sandwich!

Thanks to the three Rs : RR, and rye.


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Offlinewutang
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Registered: 06/28/07
Posts: 1,903
Last seen: 16 years, 2 months
Re: Rye Thing, I think I love you. [Re: Minvaren]
    #7413376 - 09/15/07 02:23 PM (16 years, 4 months ago)

well, the starch can be avoided with running it under the faucet
then towel drying


--------------------
:peyotespectrum:    :sanpedro: :rainbowdrink: :tripping:


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Invisiblecalicyco
member

Registered: 05/03/03
Posts: 355
Re: Rye Thing, I think I love you. [Re: wutang]
    #7413397 - 09/15/07 02:26 PM (16 years, 4 months ago)

You can also avoid it by not cooking the grain. Just soak. WBS can be a bit tougher, takes a longer soak. I never recommend cooking rye grain first, because it can burst the berries. Just soak 24-48 hours, drain well and PC. Works beautifully. The great thing about a long soak is that is hydrates tough endospores, which makes the sterilization procedure work much better.


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