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Offlinekilgore_trout
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Reged: 10/17/03
Posts: 1607
new to rye, a few questions
      03/21/05 11:58 AM

im new to rye but have used it a few times. the problem is i cant get the water content right. it soaks up a whole lot just from soaking it and then i simmer and pressure cook and there is too much water. it almost seems like the simmering is unnecessary.

also im interested in possibly just adding dry rye and water and pressure cooking as i have seen in books but never used by anyone in the forums. this seems a bit more precise and what not but i know there is endospore germination in the soaking, im not new to grains in general.

what are everyone's opinions on soaking but not simmering and on loading grain and water into jars and cooking right then? im going to be using a myc sringe from a hopefully sterile culture, so i might have greater chances of beating contams that may arise from not soaking but i dont want to be risky.

Post Extras Print Post Remind Me! Notify Moderator
. * * Re: new to rye, a few questions pinkfloydms   03/21/05 12:01 PM
. * * Re: new to rye, a few questions dog   03/21/05 12:02 PM
. * * Re: new to rye, a few questions MeatSpace   03/21/05 12:09 PM
. * * Re: new to rye, a few questions kilgore_trout   03/21/05 12:54 PM


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