monkeybusiness
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I am keen to make a wit and have pretty much got my recipe ready to go but don't have any raw wheat on hand (and don't really want to wait for an order to come through). I've read and heard good results from using plain flour and borghul (several threads go into this), but the most I've seen people go for is 500g flour (about 10% of the grist).
I've got 1 kg of plain wholemeal flour (about 20% of my "grain" schedule) ready to throw in the mash, and was thinking a few handfuls of rice hulls (about 100-200g) to keep things flowing. I've also read that adding the flour after adding the water to the rest of the grist can help reduce doughballs and stop the flour from clumping on the bottom. I was also thinking about mixing some of the mash water separately with the flour to make a kind of gravy to pour into the mash to avoid the dough situation.
So, before I make myself 5kg of grainy gravy or give myself one mother of a stuck sparge would anyone like to save me from myself?
ps. I would rather not just increase the borghul and reduce the flour as the local IGA only stocks it in 200g packets I think.
I've got 1 kg of plain wholemeal flour (about 20% of my "grain" schedule) ready to throw in the mash, and was thinking a few handfuls of rice hulls (about 100-200g) to keep things flowing. I've also read that adding the flour after adding the water to the rest of the grist can help reduce doughballs and stop the flour from clumping on the bottom. I was also thinking about mixing some of the mash water separately with the flour to make a kind of gravy to pour into the mash to avoid the dough situation.
So, before I make myself 5kg of grainy gravy or give myself one mother of a stuck sparge would anyone like to save me from myself?
ps. I would rather not just increase the borghul and reduce the flour as the local IGA only stocks it in 200g packets I think.