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Amazon Shop for: ½ Pint Jars, Brown Rice Flour, Rye Grain

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InvisibleMagashM
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Anybody replaced the BRF in thier cakes with rye?
    #841986 - 08/25/02 10:56 AM (14 years, 4 months ago)

The FAQ says that there have been good reports from people who have replaced the BRF in their cakes with dark rye flour has anyone tried it? How did it work?
Has anybody replaced the BRF with anything? What? Did it work?

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Re: Anybody replaced the BRF in thier cakes with rye? [Re: Magash]
    #841989 - 08/25/02 10:58 AM (14 years, 4 months ago)

I usually add a little whole flax seed and a little ground rye to my jars...just boost the H2O to 60ml per jar...
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OfflineWYTBOI
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Re: Anybody replaced the BRF in thier cakes with rye? [Re: Magash]
    #842128 - 08/25/02 01:08 PM (14 years, 4 months ago)

I never tried rye flour, but rye berries work a lot better than brf. It will colonize faster, flush more times, and is easier to work with. No mixing. I just put about 1/3 of a 1 pint jar of rye in and fill it with water to just above the rye so that it is all covered. Let it sit 12 hours or so and pressure cook for an hour just like a brf cake. Cool. Innoculate. Shake after 5 days. (that is the hard part, especially if you use too much water) Seems to make them stronger too. My subjects agree with that. Let us know how rye flour works out.


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InvisibleZen Peddler
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Re: Anybody replaced the BRF in thier cakes with rye? [Re: Magash]
    #843190 - 08/26/02 12:36 AM (14 years, 4 months ago)

Yes - because BRF is crap - try millet and rye


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Amazon Shop for: ½ Pint Jars, Brown Rice Flour, Rye Grain

Mushrooms, Mycology and Psychedelics >> Mushroom Cultivation

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