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Post by steev on Jul 6, 2017 21:21:25 GMT -5
Anyone got any info on this? I just noticed it claimed to be the highest-gluten grain, so perhaps useful in making less-dense whole-grain bread? I mean, who wouldn't like whole-grain balloon bread for their Velveeta grilled cheese sammies?
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Post by richardw on Jul 6, 2017 23:56:35 GMT -5
Highest level of gluten or highest elevation grown grain?
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Post by blueadzuki on Jul 7, 2017 10:02:37 GMT -5
Assuming this is similar to the Chusi Gangdruk barley I got from Kusa, I've grown it. It did okay for me, normal sized barley decent production. Quite a lot of variation in color both of awn and grain, which may be a mixed blessing (on on hand those colors are anthocyanins so healthy for you, on the other your bread may wind up pale purple.)
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Post by mjc on Jul 7, 2017 11:00:26 GMT -5
But how well does it malt?
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Post by blueadzuki on Jul 7, 2017 14:53:38 GMT -5
Well, the stuff was described as "brewing" barley (well, some of it was*), so I assume it malts pretty well.
*The mix was described as being a mixture of "fodder types and brewing types, with possibly a few grinding types mixed in."
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Post by steev on Jul 7, 2017 19:10:25 GMT -5
Having no idea of the drinking habits of Tibetans, I'd suppose they grind or pop it for tsampa.
For all I know they might tend to heavy drinking, whatever that might mean at their altitude; could explain the Yeti stories.
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